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| Raspberry Vinaigrette submitted by Mom Johnson |
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Description
Dressing from Ray's Boathouse restaurant...to be used on "Boathouse Salad".
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Directions
In a 1 quart saucepan, combine vinegar, raspberries and shallots. Crush raspberries with a fork. Bring the mixture to a boil and then reduce the heat to a simmer. Cook until mixture is reduced to approximately 1/4 cup, about 5 minutes. Strain through a sieve into a blender. Process until smooth. Allow to cool. Add honey, sugar, lemon juice, mustard, thyme, salt, black pepper and water. Blend until smooth. Scrape down the sides with a spatula and blend briefly to ensure that everything is well mixed. With blender running, slowly pour in half the canola oil in a steady stream. Stop the blender and scrape down the sides again. Turn the blender on and slowly add remaining oil, processing until emulsified. Makes 1 cup.
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Ingredients
 1/2 cup red wine vinegar
3/4 cup fresh or frozen raspberries
1 T. chopped shallot
2 T. honey
1 tsp. sugar
1 tsp. fresh lemon juice
1 1/2 tsp. Dijon mustard
1/4 tsp. dried thyme
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 tsp. water
3/4 cup canola oil
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