Homemade Raspberry Vinaigrette Recipe
Make this light and tangy homemade raspberry vinaigrette from scratch using fresh ingredients for a perfect salad dressing.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 1.5 cups 1x
- Category: Dressing
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh raspberries
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the fresh raspberries, red wine vinegar, honey, and Dijon mustard into a blender or food processor.
- Blend until the mixture is smooth.
- With the blender running on low speed, slowly drizzle in the olive oil until the dressing emulsifies.
- Stop the blender and stir in the salt and pepper.
- Taste the dressing and adjust seasoning if needed. If you prefer a smoother texture, strain the mixture through a fine-mesh sieve to remove seeds.
- Transfer the vinaigrette to an airtight container and chill for at least 30 minutes before serving.
Notes
- For a balsamic raspberry vinaigrette variation, substitute red wine vinegar with balsamic vinegar.
- If you use frozen raspberries, thaw them slightly before blending.
- This dressing pairs well with spinach salads, grilled chicken, or as a light marinade.
- If the dressing separates, shake it well before using or briefly re-blend to re-emulsify.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 6
- Sodium: 110
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 0
- Protein: 0
- Cholesterol: 0