The Best Raspberry Vinaigrette
An easy way to make use of the summer's best produce, my homemade raspberry vinaigrette dressing is oh so easy to make. With just three base ingredients, this raspberry vinaigrette recipe is gluten-free, vegan and has no added sugar – just plenty of goodness.
Servings 8
Calories 48kcal
Ingredients
- 2 cups raspberries
- 1/4 cup wine vinegar red or white
- 2 tablespoon olive oil extra virgin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- sweetener optional - honey, agave, maple, erythritol, or sugar
Instructions
- Rinse the raspberries and place them in a small saucepan. Roughly mash the raspberries with a potato masher or fork.If you think that the raspberries are not sweet enough, you can then add 1-2 teaspoon of sweetener.
- Heat them on low heat for about 5 minutes. This will help to intensify the flavors. Stir the mixture occasionally.
- Once reduced, sieve the mixture with a fine mesh strainer. This helps to get rid of the raspberry seeds and excess thick fruity pulp. If you don't mind your dressing with a bit of "body", feel free to skip this step.
- Allow the raspberry mixture to cool before mixing with the remainder of the vinaigrette ingredients - olive oil, vinegar, salt, and pepper. Whisk well. Taste the dressing and adjust the sweetness/acid, as needed. I like to allow the dressing an hour or two to infuse. However, it is ready to use immediately.
Video
Notes
- Swap out the white wine vinegar for red wine vinegar, balsamic vinegar, or apple cider vinegar.
- You can use any neutral oil, such as vegetable oil, grapeseed oil, etc.
- You can use fresh or frozen raspberries for this dressing. Depending on what method you use to make the dressing (reduction, blender, etc), the frozen berries can result in a lighter pink color.
- For a "creamier" dressing, you could add a couple of tablespoons of yogurt/Greek yogurt or coconut yogurt.
- For even more "tang", add in a little mustard. You can use smooth yellow mustard, dijon mustard, or whole seed mustard (to add a little texture).
- You can add finely chopped herbs, for additional flavor. Some of my favorites to pair with raspberries include fresh basil leaves, mint, thyme, oregano, etc. You could also use powders such as onion or garlic powder.
- To add a little "heat", you can add crushed garlic, shallots, or onion. For more heat, add some red pepper flakes or homemade chili oil.
- Add a splash of fresh lemon juice or lime juice for extra "fresh" tang. This citrus juice adds a lovely "brightness" to the sauce, unlike the vinegar.
Nutrition
Serving: 1tablespoon | Calories: 48kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 45mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg