There are many raspberry vine gars out there but making your own is very easy and a nice way to bottle a taste of summer that will brighten up salads this winter.
I have been using Julee Rosso and Sheila Lukins raspberry vinaigrette recipe from their Silver Palate Cookbook since it was published in 1982. It is a simple master recipe that is open to endless variations for the occasion at hand.
- 8.5 ounces fresh raspberries
- 12 fluid ounces white wine vinegar
Rinse the fresh raspberries and put them in a large jar. Pour the vinegar into t jar and seal with the lid. Place in the refrigerator for 14 days or longer.
Line a large fine mesh strainer with a double layer of cheesecloth set over a large mixing bowl. Pour the contents of the jar into the lined strainer and using a silicone spatula press the raspberries to extract all the liquid from the berries. Discard the crushed berries.
Pour the raspberry vinegar into a sterilized jar or decanter and let it settle until it comes to room temperature. Seal the jar or decanter and store in a dark place for up to six or moor months.
Silver Palate Raspberry Vinaigrette
Makes Â¾ cup
- Â 1/2cup extra virgin olive oil
- Â¼ cup raspberry vinegar
- Â½ teaspoon sea salt or to taste
- Â¼ teaspoon freshly ground pink or white peppercorns
- 1 tablespoon sour cream
Place all the ingredients in a jar and sake vigorously until the vinaigrette emulsifies.
Use at once or refrigerate.
Additions and substitutions you may want to try include
- 1 tablespoon minced shallots
- 1 tablespoon full fat Greek Yogurt in lieu of the sour cream
- 1 teaspoon honey for a hint of sweetness.