Raspberry Vinaigrette

Name: Raspberry Vinaigrette
Total time: 5 min
Yield: 6
Ingredients: 3/4 c. fresh raspberries; 1/4 c. reduced-sodium vegetable broth; 2 tbsp. canola oil; 1 tbsp. apple cider vinegar; 1/2 small shallot, finely chopped; 2 tsp. Dijon mustard; Kosher salt and pepper

By The Good Housekeeping Test KitchenPublished: May 31, 2019

Mike Garten

Yields:

Total Time:

5 mins

Jump to recipe

Simply puree a handful of fresh berries with some vegetable broth before mixing in oil, apple cider vinegar, and a few other fixings.

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Ingredients

3/4 cup
fresh raspberries
1/4 cup
reduced-sodium vegetable broth
2 Tbsp.
canola oil
1 Tbsp.
apple cider vinegar
1/2
small shallot, finely chopped
2 tsp.
Dijon mustard
Kosher salt and pepper

Directions

1. Step 1In a blender, puree raspberries with vegetable broth until smooth, then scrape through a fine-mesh sieve into a medium bowl and discard seeds.
2. Step 2Whisk in oil, apple cider vinegar, shallot, mustard, and 1/4 teaspoon each salt and pepper until emulsified.

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