1 cup frozen raspberries, thawed
1 tablespoon chopped shallot
2 tablespoons red wine vinegar
4 teaspoons honey (or agave or maple syrup for vegan option)
1 teaspoon Dijon mustard
¾ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup almond oil
- Puree raspberries, shallots, vinegar, honey, Dijon, salt and pepper in a mini prep or with an emersion blender. Alternatively, a blender or food processor will work, but you’ll need to scrape the edges to get the mixture going.
- Add oil and puree again to combine.
Store in a jar in the refrigerator up to 5 days.