Food Service Version
Yield
~ 4 cups
Ingredients
1 cup fresh or frozen raspberries
1 cup white wine vinegar
1/2 cup finely-chopped shallots
2 cups oil
Salt and pepper, to taste
1 cup white wine vinegar
1/2 cup finely-chopped shallots
2 cups oil
Salt and pepper, to taste
Directions
1. Combine all ingredients in a blender or food processor, and mix until smooth. Season to taste with salt and pepper.
2. This dressing will keep refrigerated for a few weeks. Rewhisk the vinaigrette before serving.
2. This dressing will keep refrigerated for a few weeks. Rewhisk the vinaigrette before serving.
Home Version
Yield
3/4 cup
Ingredients
1/4 cup fresh or frozen raspberries
1/4 cup white wine vinegar
1 small shallot, finely chopped (~2 Tbsp)
1/2 cup oil
Salt and pepper, to taste
1/4 cup white wine vinegar
1 small shallot, finely chopped (~2 Tbsp)
1/2 cup oil
Salt and pepper, to taste
Directions
1. Combine all ingredients in a blender or food processor, and mix until smooth. Season to taste with salt and pepper.
2. This dressing will keep refrigerated for a few weeks. Rewhisk the vinaigrette before serving.
Source: The Kitchn
2. This dressing will keep refrigerated for a few weeks. Rewhisk the vinaigrette before serving.
Source: The Kitchn
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