Photo: Ryan Benyi; Styling: Stephana Bottom
Prep Time
5 Mins
Yield
About 1 3/4 cups (serving size: 2 tbsp.)

How to Make It

Mix raspberries, vinegar, preserves and mustard in a blender and blend until smooth, about 30 seconds. With the blender on, gradually add both oils until thick and creamy, about 1 minute. Season with salt and pepper.

You May Like

Ratings & Reviews