Le Cordon Bleu

Raspberry vinaigrette

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Preparation info
  • Makes approximately

    250 ml

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
Sauces: Le Cordon Bleu Home Collection
Sauces

By Le Cordon Bleu

Published 1999

  • About

This delicious vinaigrette is shown served with avocado and green salad leaves.

Ingredients

  • 100 g (3¼ oz) raspberries, fresh or frozen
  • 50 ml (1¾

Method

  1. Process the raspberries and the vinegar in a blender or food processor until a smooth purée is formed. If the raspberries are quite sharp or out of season, you may add the sugar at this stage.
  2. While the blender is still operating, gradually add the oil in a thin stream. Season the vinaigrette, to taste, with salt and pepper and then strain through a fine sieve