Once you know the basics of how to make a vinaigrette dressing you can make any version that you like. Follow the simple steps in the video and experiment with flavors and additions. One of my favorite variations to this vinaigrette formula is Red Raspberry Vinaigrette- Try some with this summers fresh veggies in a salad!
- ½ cup Red Raspberries, fresh or frozen
- 2 tsp Warm Water
- 1 Tbsp Dijon or Honey Mustard
- 2 Tbsp Honey
- ½ cup White Balsamic Vinegar
- 2 cups Olive Oil
- Salt and Pepper to taste
- Puree Raspberries with warm water using a blender, strain seeds if needed. Combine raspberry puree, mustard, honey, vinegar and salt in a small mixing bowl. While whisking, slowly pour olive oil into raspberry mixture. Taste and season if necessary. Best served chilled. Can be kept in refrigerator for up to 2 weeks.