Food recipes
Raspberry Vinaigrette
Raspberry Vinaigrette Ingredients: vinegar, red wine raspberries, raw shallots, raw honey sugars, granulated lemon juice, raw mustard, prepared, yellow spices, thyme, dried salt, table spices, pepper, black water, bot...
Raspberry Vinaigrette
Ingredients:
vinegar, red wine
raspberries, raw
shallots, raw
honey
sugars, granulated
lemon juice, raw
mustard, prepared, yellow
spices, thyme, dried
salt, table
spices, pepper, black
water, bottled, generic
oil, canola
Directions:
depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.
In a one quart saucepan, combine vinegar, raspberries and shallot.
Crush raspberries with a fork.
Bring mixture to a boil and then reduce heat to a simmer.
Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
Strain mixture through a sieve into a blender.
Process until smooth.
Allow to cool.
Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
Blend until smooth.
Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
While blender is running, slowly drizzle half the canola oil in a steady stream.
Stop the blender and scrape down the sides again.
Turn the blender back on and slowly drizzle the remaining oil inches.
Process until emulsified.
Ingredients:
vinegar, red wine
raspberries, raw
shallots, raw
honey
sugars, granulated
lemon juice, raw
mustard, prepared, yellow
spices, thyme, dried
salt, table
spices, pepper, black
water, bottled, generic
oil, canola
Directions:
depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.
In a one quart saucepan, combine vinegar, raspberries and shallot.
Crush raspberries with a fork.
Bring mixture to a boil and then reduce heat to a simmer.
Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
Strain mixture through a sieve into a blender.
Process until smooth.
Allow to cool.
Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
Blend until smooth.
Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
While blender is running, slowly drizzle half the canola oil in a steady stream.
Stop the blender and scrape down the sides again.
Turn the blender back on and slowly drizzle the remaining oil inches.
Process until emulsified.