Raspberry Vinaigrette Recipe from Coral Reef Restaurant
1/2 pint raspberries
3/4 cup raspberry vinegar
2 tsp sugar
1 tsp german style mustard
1/2 tsp vinaigrette spice (recipe below)
2/3 cup canola oil
Puree the raspberries in a blender or a food processor and strain through a fine sieve into a small bowl, pressing hard on the solids; discard the solids
To the raspberry puree add the raspberry vinegar, sugar, mustard, and vinaigrette spice and whisk until blended.
Add the oil in a slow steady stream, whisking constantly until the dressing is emulsified. Use immediately or store, cover and chilled for up to 3 days; whisk to combine just before using.
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp garlic powder
dried basil leaves
1/4 tsp dried tarragon leave
1/4 tsp dried oregano leaves
1/4 tsp dried thyme leaves
1/4 tsp freshly ground black pepper
In a small bowl combine all ingredients.