Raspberries Vinaigrettes Recipe

Prepare ingredients

Rinse the fresh raspberries and drain well. Finely mince the shallot. Juice the lemon and measure out oils, vinegar, honey, and mustard.

Blend raspberries

Place the 1 cup fresh raspberries in a blender or food processor. Add the white wine vinegar, lemon juice, honey, and Dijon mustard. Pulse or blend until the raspberries are fully pureed and the mixture is smooth (about 20–30 seconds).

Emulsify

With the blender running on low, slowly drizzle in the extra-virgin olive oil and the optional neutral oil (if using) to create an emulsion. Continue blending until the dressing thickens slightly and becomes glossy (about 20–30 seconds). If you do not have a blender, whisk vigorously while slowly adding oil to the raspberry-vinegar base.

Adjust texture and season

If the vinaigrette is too thick, add up to 2 tablespoons of water, 1 teaspoon at a time, until you reach desired consistency. Stir in the minced shallot, then season with salt and freshly ground black pepper to taste. Blend or whisk briefly to incorporate (10–15 seconds).

Taste and balance

Taste the vinaigrette and adjust sweetness or acidity: add a little more honey if too tart, or a splash more vinegar if too sweet. Adjust salt and pepper as needed.

Strain (optional)

For a very smooth vinaigrette, press the mixture through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. Discard seeds and solids. Alternatively, leave as-is for a textured dressing with bits of raspberry.

Finish and store

Transfer the vinaigrette to a jar or bottle. Refrigerate for at least 30 minutes to let flavors meld. Shake well before serving. Vinaigrette will keep in the refrigerator for up to 5 days; warm to room temperature and shake vigorously before using if oil solidifies.

When ready to serve, drizzle over mixed baby greens, arugula, or spinach. Garnish salads with fresh whole raspberries, a sprinkle of chopped mint or basil, and a few cracked pink peppercorns if desired.

This vinaigrette also pairs well with grilled chicken or roasted beets — toss warm beets or sliced chicken with a few tablespoons of the dressing just before serving.