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Raspberry Vinaigrette

Source of Recipe


Ray's Boathouse, Seattle, WA






List of Ingredients



• 1/2 cup fresh raspberries
  
• 1 Tbsp chopped shallot
  
• 1 cup red wine vinegar
  
• 1/3 cup honey
  
• 2 Tbsp lemon juice
  
• 2 Tbsp Dijon mustard
  
• 1 Tbsp salt
  
• 1/2 Tbsp pepper
  
• 1/2 Tbsp dried thyme
  
• 3 cups canola oil
  






Instructions



1. Simmer raspberries and shallots in the vinegar for 15 minutes. Allow mixture to cool.
   
   
2. Blend raspberry mixture, then strain through a chinois (metal conical sieve with extremely fine mesh). Add remaining ingredients, except oil. Turn on blender and add the oil slowly to emulsify.
   
   Makes 4 cups.