Creamy raspberry vinaigrette
10
0
375 ml (1 1/2 cups)
No
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.
