How to Make Raspberry Vinaigrette: A Burst of Summer in Every Bite

Raspberry vinaigrette is a vibrant and versatile dressing that adds a touch of sweetness and acidity to any dish. It’s a delightful departure from your everyday vinaigrette, showcasing the bright, tangy flavor of fresh raspberries. Whether you’re a seasoned chef or a kitchen newbie, this recipe is incredibly easy to make and will impress your family and friends. I remember the first time I tasted this dressing at a friend’s barbecue. It was drizzled over a simple salad of baby spinach, toasted almonds, and goat cheese, and it was a revelation! The sweet-tart dressing elevated the salad to new heights, and I couldn’t wait to recreate it at home.

Homemade Raspberry Vinaigrette: A Simple Guide

This recipe is quick, easy, and will leave you wondering why you ever bought salad dressing from the store.

Ingredients: What You’ll Need for this Easy Recipe

Here’s what you’ll need to gather to make this delicious dressing:

• Main Ingredients:

  • 1/2 cup fresh raspberries (about 2 ounces)
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey (or maple syrup for a vegan option)

• Flavor Enhancers:

  • 1 small shallot, finely minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste

Ingredient Notes:

• Fresh vs. Frozen Raspberries: While fresh raspberries are ideal for their bright flavor, you can use frozen raspberries in a pinch. Just be sure to thaw them completely and pat them dry before using.
• Red Wine Vinegar: This vinegar provides a balanced tang. For a milder flavor, you can substitute white wine vinegar.
• Sweetener: I prefer honey for its floral notes, but maple syrup offers a lovely alternative, especially for those following a vegan diet.
• Shallot: A shallot brings a delicate onion flavor. If you don’t have one on hand, you can substitute a small clove of garlic, minced.

Equipment You’ll Need

• Measuring cups and spoons
• Small bowl for whisking
• A jar with a lid, for shaking and storing

Step-by-Step Instructions

1. Combine and Blend: In a blender or food processor, combine the raspberries, red wine vinegar, olive oil, honey, shallot, Dijon mustard, salt, and pepper.
2. Blend until smooth: Process until the mixture is completely smooth. If you prefer a slightly chunky dressing, pulse a few times instead of blending until smooth.
3. Taste and Adjust: Give the vinaigrette a taste and adjust the seasonings to your liking. You can add a pinch more salt, pepper, or a touch more honey for sweetness.

Tips for the Best Raspberry Vinaigrette

• Strain the Seeds (Optional): For a smoother vinaigrette, strain the mixture through a fine-mesh sieve after blending. This will remove the raspberry seeds.
• Let it Rest: Allow the vinaigrette to sit for at least 15 minutes before serving. This allows the flavors to meld and deepen.
• Storage: Store any leftover vinaigrette in an airtight container in the refrigerator for up to 5 days.