1× Recipe
Ingredients
Tap to tick offIngredients
- 1 Cup Raspberry Vinegar
- 1 Cup Olive Oil
or mix with vegetable oil - 2 Tbsp Maple Syrup
- 1 Tbsp Dijon Mustard
- 1 Tbsp Tarragon
- 1 Tsp Fine Salt
Method
In a Glass Bottle
- 1 Cup Raspberry Vinegar
- 1 Cup Olive Oil
or mix with vegetable oil - 2 Tbsp Maple Syrup
- 1 Tbsp Dijon Mustard
- 1 Tbsp Tarragon
- 1 Tsp Fine Salt
1
Measure all the ingredients into a bottle. Shake and store in the cupboard for use.
Note: You can play around with this very forgiving recipe and find the taste that best suits your preference. I always add more vinegar and less oil, and often omit the mustard.
Another Note: It's easy to make your own raspberry vinegar. Drop about 20-25 fresh ripe raspberries into a clean recycled bottle and top with regular white vinegar. Screw on the lid. At first the raspberries will float, but soon they will sink down infusing the vinegar with a lovely red colour and their summer sweetness. Store in a dark cupboard for best colour.