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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Update 9/16/2006 - I adopted this from the Recipezaar account. I'm not positive as to the original poster but I'm guessing this to be one of the esteemed Mean Chef's recipes. Ingredients:
3/4 cup red wine vinegar |
3/4 cup raspberries, fresh or frozen |
1 teaspoon chopped shallot |
2 tablespoons honey |
1 teaspoon sugar |
1 teaspoon fresh lemon juice |
1 1/2 teaspoons dijon mustard |
1/4 teaspoon dried thyme |
1/2 teaspoon kosher salt |
1/8 teaspoon black pepper |
1 teaspoon water |
3/4 cup canola oil |
Directions:
1. depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.
2. In a one quart saucepan, combine vinegar, raspberries and shallot.
3. Crush raspberries with a fork.
4. Bring mixture to a boil and then reduce heat to a simmer.
5. Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
6. Strain mixture through a sieve into a blender.
7. Process until smooth.
8. Allow to cool.
9. Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
10. Blend until smooth.
11. Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
12. While blender is running, slowly drizzle half the canola oil in a steady stream.
13. Stop the blender and scrape down the sides again.
14. Turn the blender back on and slowly drizzle the remaining oil inches.
15. Process until emulsified.
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