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November 22, 2010

Raspberry Vinaigrette (Bulk)

5c. frozen raspberries
2c. red wine vinegar
3/4c. sugar
3c. olive oil
  • Combine berries & vinegar in food processor & blend.
  • Strain in a chinois (very fine mesh sieve) & press to get all juice. 
  • Clean processor.
  • Put raspberry juice/vinegar mixture & sugar into processor & blend.
  • Slowly add oil into processor to emulsify.
This is a thicker vinaigrette meant for putting onto a tossed salad, not drizzled over on the plate.

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