Creamy raspberry vinaigrette

Name: Creamy raspberry vinaigrette
Prep time: 10 min
Yield: 375 ml (1 1/2 cups)
Cuisine: Accompagnements
Ingredients: 250 ml (1 cup) of fresh or frozen raspberries; 15 ml (1 tablespoon) of fresh chopped chive; 15 ml (1 tablespoon) of fresh chopped parsley; 15 ml (1 tablespoon) of dried chopped shallots; 2 egg yolks; 15 ml (1 tablespoon) of Dijon's mustard; Salt and pepper up to taste; 45 ml (3 tablespoons) of raspberries vinaigrette; 125 ml (1/2 cup) of grape seed oil

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Author: Les Cultures de chez nous

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Preparation 10

Baking 0

Portions 375 ml (1 1/2 cups)

Freezing No

Budget

Ingredients Preparation

Ingredients

250 ml (1 cup) of fresh or frozen raspberries
15 ml (1 tablespoon) of fresh chopped chive
15 ml (1 tablespoon) of fresh chopped parsley
15 ml (1 tablespoon) of dried chopped shallots
2 egg yolks
15 ml (1 tablespoon) of Dijon's mustard
Salt and pepper up to taste
45 ml (3 tablespoons) of raspberries vinaigrette
125 ml (1/2 cup) of grape seed oil

Preparation

Side-by-side mode

In a blender, set raspberries, herbs, shallots, egg yolks, mustard and seasoning.
Mix until obtaining a homogeneous consistency.
While still blending, pour vinegar and oil lightly.

Did you know that...

The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.

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