New This Month

Raspberry Vinaigrette

  • Yield: Makes about 3/4 cup


  • 1/4 cup raspberries
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons raspberry or red-wine vinegar
  • 1/2 teaspoon sugar
  • 6 tablespoons olive oil
  • Salt and freshly ground black pepper


  1. Using a wooden spoon, push raspberries through a handheld wire strainer to puree.

  2. In a medium bowl, whisk together 2 tablespoons raspberry puree, lemon juice, vinegar, and sugar.

  3. In a slow but steady stream, whisk in olive oil until emulsified. Season with salt and pepper. Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator.

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