• 1 pint fresh raspberries (10 oz frozen & thawed)
  • 2 medium shallots, chopped
  • 1/4 cup Dijon mustard
  • 4/3 cup olive oil
  • 1/3 cup white wine vinegar
  • Salt and pepper to taste


  1. Place raspberries, shallots, and mustard in food processor or blender. Puree until smooth.
  2. With processor running, slowly add the olive oil and process until a smooth emulsion has formed, about 30 seconds, then for an additional 30 seconds.
  3. Add vinegar and process until well combined.
  4. Taste and season to liking.  If too thick add water or cranberry juice to thin to desired consistency.
Amount of svgs Servingsize Calories Fat Protein Carbohydrate
15 2 tbsp 46 2 g 1 g 6 g

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