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Raspberry Vinaigrette Dressing

This dressing has a mild raspberry flavor. I usually prepare it with canola oil.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course lunch/dinner
Cuisine French
Servings 12 people
Calories 1407.9 kcal

Equipment

  • 1 Jar with tight-fitting lid For mixing and storing the dressing.
  • 1 Measuring Cups For liquids and sugar.
  • 1 Measuring Spoons For Dijon mustard, oregano, and pepper.

Ingredients
  

Main

  • ½ cup vegetable oil
  • ½ cup raspberry wine vinegar
  • ½ cup white sugar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground black pepper

Instructions
 

  • In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Notes

This vinaigrette is quite simple but can be elevated significantly. For a more vibrant raspberry flavor, consider blending in a tablespoon of fresh raspberries or reducing fresh raspberry juice slightly before adding to the vinegar. The use of a neutral oil like grapeseed or avocado oil will allow the raspberry notes to shine more than canola. A pinch of finely minced shallot or fresh tarragon can add aromatic depth. Always taste and adjust the sugar and pepper—the balance of sweet and tart is crucial here. For optimal emulsification and a smoother texture, a quick pulse with an immersion blender works wonders, especially if you want to incorporate fresh fruit. Remember that the dressing will thicken in the refrigerator; bring it to room temperature and give it a vigorous shake before serving.