Raspberry Vinaigrette Recipe
American · Condiment · 10 min total
A vibrant, tangy-sweet vinaigrette that captures the essence of fresh raspberries. Perfect for salads, grilled vegetables, or as a marinade.
10
min prep
min prep
8
servings
servings
80
kcal/serving
kcal/serving
Ingredients
- 1/2 cup fresh or frozen raspberries
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a small bowl, mash the raspberries with a fork until broken down.
- Add the red wine vinegar, honey, and Dijon mustard; whisk to combine.
- Slowly drizzle in the olive oil while whisking constantly until emulsified.
- Season with salt and pepper; taste and adjust sweetness or acidity as needed.
- Strain through a fine-mesh sieve to remove seeds (optional for smoother texture).
Tips
- Store in an airtight container in the refrigerator for up to 1 week. Shake well before using.
- For a thicker dressing, add 1 tablespoon of chia seeds and let sit for 10 minutes.
- Use as a marinade for chicken or pork, or drizzle over roasted vegetables.
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