Description
A fresh, tangy, and sugar-free raspberry vinaigrette made with real fruit and simple ingredients, perfect as a dressing, marinade, or drizzle.
Ingredients
- 1/2 cup fresh raspberries (or frozen, thawed)
- 1 tablespoon shallot, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon liquid monk fruit sweetener or allulose syrup
- 1/2 teaspoon Dijon mustard (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Add raspberries and minced shallot to a blender and blend briefly.
- Add red wine vinegar, balsamic vinegar, sweetener, and Dijon mustard. Pulse until slightly smooth.
- With the blender on low speed, slowly stream in olive oil to emulsify.
- Increase speed and blend for 20–30 seconds until smooth and creamy.
- Add salt and black pepper, then pulse to combine.
- Taste and adjust seasoning as needed.
- Transfer to a jar and shake before serving.
Notes
- Shake well before each use as natural separation may occur.
- Let sit at room temperature if oil solidifies in the fridge.
- Strain for a smoother, seed-free texture if desired.
- Adjust sweetness or acidity to taste.
- Best used within 3–5 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
