No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Golden Raisin Vinaigrette

  • Yield: Makes 1 1/4 cups
Golden Raisin Vinaigrette

Source: Whole Living, October 2011


  • 1 cup golden raisins
  • 4 tablespoons sherry vinegar
  • 3 teaspoons whole-grain mustard
  • 5 teaspoons capers, plus 1 teaspoon caper brine
  • 1 shallot, minced
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon ground cumin
  • 1/2 cup extra-virgin olive oil


  1. In a small pot, bring raisins,
    sherry vinegar, and 2 tablespoons water
    to a boil. Remove from heat,
    cover, and let steep until cool.
    Add mustard, capers and brine,
    shallot, lemon juice, and cumin.
    Pulse in a food processor, adding
    oil in a thin stream. (Adjust consistency
    by adding warm water
    1 tablespoon at a time.)

Cook's Note

Vinaigrette can be refrigerated for up to 2 weeks.

Reviews (0)

Related Topics