8 ounces red wine vinegar
8 ounces rice wine vinegar
3 tablespoons lemon juice
1 tablespoon dried thyme
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic, minced
4 ounces honey
8 ounces raspberry preserves, without seeds
12 ounces olive oil
1 pint salad oil
Servings: 64
1. Whisk together the vinegars, lemon juice, thyme, salt, pepper and garlic.
2. Whisk in the honey and raspberry preserves.
3. Slowly whisk in the oils, emulsifying the dressing.
Yield: 2 quarts (2 liters)
8 ounces rice wine vinegar
3 tablespoons lemon juice
1 tablespoon dried thyme
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic, minced
4 ounces honey
8 ounces raspberry preserves, without seeds
12 ounces olive oil
1 pint salad oil
Servings: 64
1. Whisk together the vinegars, lemon juice, thyme, salt, pepper and garlic.
2. Whisk in the honey and raspberry preserves.
3. Slowly whisk in the oils, emulsifying the dressing.
Yield: 2 quarts (2 liters)
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