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Raspberry Vinaigrette
Nb persons: 0
Yield: 3/4 cup
Preparation time:
Total time:
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| Ingredients | |
| 1/4 cup | raspberries |
| 2 tablespoons | freshly squeezed lemon juice |
| 2 tablespoons | raspberry or red-wine vinegar |
| 1/2 teaspoon | sugar |
| 6 tablespoons | olive oil |
| Salt | |
| freshly ground black pepper | |
Directions
Using a wooden spoon, push raspberries through a handheld wire strainer to puree.
In a medium bowl, whisk together 2 tablespoons raspberry puree, lemon juice, vinegar, and sugar.
In a slow but steady stream, whisk in olive oil until emulsified. Season with salt and pepper. Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator.
Makes 3/4 cup.
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