Ingredients
3/4 cup red wine vinegar
3/4 cup raspberries, fresh or frozen
1 tsp shallot, chopped
2 tbs honey
1 tsp sugar
1 tsp lemon juice
1 1/2 tsp Dijon mustard
1/4 tsp thyme
1/2 tsp salt
1/8 tsp black pepper
1 tsp water
3/4 cup canola oil
Preparation
In a medium saucepan, combine vinegar, raspberries and shallot. Crush raspberries with a fork. Bring mixture to a boil and then reduce heat to a simmer. Cook until mixture is redduced to approximately 1/2 cup.
Strain mixture through a sieve into a blender. Process until smooth. Allow to cool. Add honey, sugar, lemon juice, mustard, thyme, salt, pepper and water. Blend until smooth.
While blender is running, slowly drizzle half the oil in a steady stream. Stop blending and scrape the sides with a spatula. Continue blending, drizzling in the remaining oil. Process until emulsified.
