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Golden Raisin Vinaigrette


Keep a batch of this flavorful vinaigrette in the refrigerator and use it to turn crusty bread into crostini, spice up roasted chicken or salmon, or thin it with oil and use it on salads.

  • Yield: Makes 1 1/4 cups

Photography: Con Poulos

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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