Raspberry Peppercorn Vinaigrette

Raspberry Peppercorn Vinaigrette

                Ingredients                        Yield: 250ml(1c)

• 60g (1/2c)     Raspberries
• 60ml (1/4c)   Apple Cider Vinegar
• 180ml (3/4c) Canola Oil
• 10g (1Tbsp)   Black Peppercorns
• 20g (1Tbsp)   Honey

                Instructions

1. Blend raspberries and press through a sieve to remove all the seeds. (Alternatively, you can use a raspberry jam of preserve without seeds, just watch the sweetness).
2. Toast peppercorns in a pan on high heat until fragrant, and they might give off a popping sound. Crush in a mortar and pestle into a coarse size. (If you have a pepper mill use that instead).
3. Combine raspberry puree, vinegar, honey and blend together. (An immersion blender is best but a whisk will work too).
4. While blending, gradually add the oil. (A more stable emulsion will form if using a blender whereas making it with a whisk will split faster).
5. Add peppercorns and season. If it splits before intended just whisk together.

Check out the video!!

https://youtu.be/H_qVMTwR8yY