Raspberry and shallot dressing
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
9
- 2 Shallots or small onions
- 125 g Raspberries (fresh or frozen)
- 5 TABLESPOONS white balsamic vinegar
- 4 TABLESPOONS demerara sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON grainy mustard
- 6 TABLESPOONS Oil
Directions
- 1
Peel and finely dice the shallots. Select the raspberries, mash them and pass them through a sieve. Bring vinegar, sugar, 100 ml water, shallots, a little salt and pepper to the boil briefly. Remove from the stove. Stir in mustard, raspberry puree and oil and let it cool down. Season to taste with salt and pepper
- 2
With 10 people:
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