Mike Garten
Simply puree a handful of fresh berries with some vegetable broth before mixing in oil, apple cider vinegar, and a few other fixings.
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Yields:
6
Total Time:
0
hours
5
mins
1/4
c.
c.
reduced-sodium vegetable broth
1
tbsp.
tbsp.
apple cider vinegar
1/2
small shallot, finely chopped
- In a blender, puree raspberries with vegetable broth until smooth, then scrape through a fine-mesh sieve into a medium bowl and discard seeds.
- Whisk in oil, apple cider vinegar, shallot, mustard, and 1/4 teaspoon each salt and pepper until emulsified.
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Source : Goodhousekeeping
