- 1/2 cup raspberry vinegar
- 1/3 cup sugar
- 3/4 cup olive oil
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon pepper
- In a small saucepan, cook and stir vinegar and sugar over low heat until sugar is dissolved. Cool slightly. Pour into a jar with tight-fitting lid. Add remaining ingredients; cover and shake well. Refrigerate until chilled. Shake before using. Refrigerate leftovers. Yield: 1-1/4 cups.
Reviews for Dijon Raspberry Vinaigrette
"I love the taste of Raspberry vinaigrette and Dijon mustard. I took a shortcut based on your recipe. I used a fat-free raspberry vinaigrette and the Dijon mustard. I used it on cold green beans and added a bit of red onion and a sprinkling of red pepper flakes. Wonderful! Thanks for the inspiration!"
"Don't know what it was about it but this vinaigrette seemed a little "heavy". I added the juice of one medium lemon and that helped some but next time I think I'll try a different recipe."