RASPBERRY VINAIGRETTE

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Raspberry Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 3/4 cup

Number Of Ingredients 6

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

Steps:

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

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #fruit     #salad-dressings     #berries     #raspberries     #number-of-servings

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