Raspberry Vinaigrette

Printable Version (Recipe Only)

Whenever I make salad dressing, I always whisk/mix all but the oil, making sure all the salt and sugar are dissolved so I can taste and adjust the seasoning better. Oil tends to coat your buds, and it's harder to detect the level of seasoning.

Also, for those who don't cook with kosher salt, kosher salt is not a 1 for 1 sub with table salt, which is a little more salty and bitter. If a recipe uses kosher salt, I would start off with about 80% of the recommended amount if subbing with table salt and then adjust from there.

Raspberry Vinaigrette

Makes about 1/3 cup dressing

Time: 10 minutes
Printable Version

- 1.5 Tablespoons raspberry jam

- 1 teaspoon mustard (I use brown, you can use Dijon, yellow, stone ground, whatever...)

- 1 teaspoon sugar

- 2 Tablespoons minced shallot

- 2.5 Tablespoons red wine vinegar

- 2 Tablespoons water

- 1/4 teaspoon kosher salt to start

- a few turns of black pepper (about 1/8 teaspoon or so)

- 2 Tablespoons oil (vegetable or olive are fine)

Whisk all ingredients except for oil together in a medium bowl until all the sugar and salt are dissolved.

Taste and adjust seasoning.

Whisk in oil.

That's it!

Enjoy. :)