• 239 Ratings

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Recipe Summary

Yield:
Makes about 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a wooden spoon, push raspberries through a handheld wire strainer to puree.

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

  • 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.

Reviews

239 Ratings
  • 5 star values: 33
  • 4 star values: 49
  • 3 star values: 90
  • 2 star values: 48
  • 1 star values: 19