Raspberry Vinaigrette: the easy, versatile vinaigrette sauce recipe perfect for summer

Total time: 10 Min
Difficulty: Low
Serves: 8 people
By Cookist

We love making a fresh vinaigrette instead of relying on bland store-bought ones. This Raspberry Vinaigrette is an easy, versatile vinaigrette sauce. With the fruity and tangy flavors of raspberries and a bit of sweet from the honey, it’s just what you need for salads this summer and spring.

To make it, you simply mix together the pureed raspberries and the remaining ingredients. The vinaigrette can be stored in the fridge for up to one week, so it’s super easy to make ahead of time. Perfect for entertaining guests in the summer or spring!

Raspberry Vinaigrette Ingredients

Raspberries – use fresh or frozen; see below for a substitute.

Olive oil – use a high-quality olive oil.

Red wine vinegar – adds acidity.

Shallot – add flavor; omit if you don’t like onion.

Dijon mustard – helps to emulsify the mixture.

Honey – add to your taste.

How To Make Raspberry Vinaigrette

This raspberry vinaigrette is super easy to make! Start by pureeing the raspberries with a fork or food processor. If you want a smooth vinaigrette, you can push the raspberries through a strainer instead.

Whisk together the raspberries, red wine vinegar, olive oil, shallot, and Dijon mustard. Season to taste with salt, pepper, and honey.

How To Use Raspberry Vinaigrette

Use the Raspberry Vinaigrette in a salad or add it to salsa. Use it as a dipping sauce for spring rolls. Drizzle over roasted chicken or fish.

Tips For The Best Raspberry Vinaigrette

Make it keto by leaving out the honey.

If you can’t find fresh raspberries, you can also use raspberry jam. Make sure to omit the honey (the jam will be sweet enough). You might also need to increase the amount of vinegar slightly.

You can use any other neutral oil like canola, safflower, or soybean.

If you don’t have red wine vinegar, use apple cider vinegar or white wine vinegar.

How To Store Raspberry Vinaigrette

Store the vinaigrette in the fridge for up to 1 week. Take the vinaigrette out of the fridge for about 30 minutes before use.

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fresh raspberries, washed
1 cup
Extra virgin olive oil
4 tbsp
Red wine vinegar
1 tbsp
shallot, finely diced
Dijon mustard
1 tsp
salt and pepper to taste
honey to taste


Mash the raspberries with a fork. If you want a super smooth vinaigrette, you can push the raspberries through a strainer instead.

Add the raspberries to a glass jug, together with the red wine vinegar, olive oil, shallot, Dijon mustard, salt and pepper, and honey. Whisk.

Serve with a fresh green salad.


For a shortcut, you can also make this raspberry vinaigrette in a food processor. Simply add all the ingredients to a food processor and blend. Season to taste before serving.

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