Golden Raisin Vinaigrette

  • Yield: Makes 1 1/4 cups

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 Notes

Vinaigrette can be refrigerated for up to 2 weeks.


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