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Recipe

Raspberry-Thyme Vinaigrette

By Martha Holmberg Fine Cooking Issue 59

Yield: Yields about 1⁄2 cup.

Ingredients

  • 2 Tbs. white-wine vinegar
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. chopped fresh thyme (or 1/4 tsp. dried)
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. table salt
  • 1/8 tsp. freshly ground black pepper
  • 6 to 8 fresh or thawed frozen raspberries
  • 6 Tbs. good-quality extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size per Tbs
  • Calories (kcal) : 90
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 80
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • In a small bowl, whisk the white-wine vinegar, balsamic vinegar, thyme, mustard, salt, and pepper. Add the raspberries and crush them to a rough purée with a spoon or your whisk. Slowly whisk in the oil until the dressing is creamy and blended. Taste and adjust the seasonings.
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Reviews (1 review)

  • Jolka | 07/28/2008

    4 stars for following the recipe exactly and 5 stars with honey or other sweetener added as I found it a bit too tart without but that might depend on the sweetness of raspberries. Lot's of nice flavour to go with spinach or other salads

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Fine Cooking Magazine - November/December 2020

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