Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Advanced Search
|
Advanced Search
Recipe

Raspberry-Thyme Vinaigrette

ByMartha 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.
(1 rating) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Related

Reviews

Rate or Review

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

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

Fine Cooking Magazine

© Copyright 2022 Meredith Corporation. All Rights Reserved.

Double Check

Do you really want to delete the list,?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a Fine Cooking subscriber to access this feature.

Fine Cooking Cover

Orlearn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.