longhorn steakhouse raspberry vinaigrette recipe
This Longhorn Steakhouse raspberry vinaigrette copycat is a bright, fruity, lightly sweet dressing with a tangy finish and a silky texture. It takes about 10 minutes in a blender and makes roughly 1½ cups. It's especially good on salads with strawberries, pecans, and grilled chicken.
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Servings: 4
Ingredients
- 1 cup raspberries fresh or frozen and thawed, about 5 ounces
- 1/4 cup red wine vinegar or raspberry vinegar for extra fruitiness
- 2 tablespoon honey or maple syrup
- 1 tablespoon seedless raspberry jam adds body and smooth sweetness
- 1 teaspoon Dijon mustard helps the dressing stay blended
- 1 tablespoon minced shallot or 1 teaspoon finely grated red onion
- 1/2 teaspoon kosher salt start here, adjust to taste
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup light olive oil or avocado oil, which stays pourable when chilled
- 2 tablespoon water to thin if needed
Instructions
Step 1: Blend the Raspberries
- Add the raspberries to a blender or the cup of an immersion blender. Blend on high for 20 to 30 seconds until completely liquid with no whole berries left. If you're using frozen berries, thaw them first so the puree isn't icy.
Step 2: Strain Out the Seeds
- Set a fine-mesh strainer over a bowl and pour in the puree. Press with the back of a spoon, scraping the underside of the strainer, until only a dry pile of seeds is left. You should have about 1/2 cup of smooth puree. Discard the seeds.
Step 3: Add the Flavor Base
- Return the puree to the blender. Add the vinegar, honey, jam, Dijon, shallot, salt, and pepper. Blend for 15 seconds until the mixture is smooth and evenly pink.
Step 4: Emulsify with the Oil
- With the blender running on low, slowly drizzle in the oil over about 30 seconds. The dressing will lighten in color and turn slightly thicker and glossy. If you're whisking by hand in a bowl, pour the oil in a thin stream while whisking constantly.
Step 5: Taste, Adjust, and Chill
- Dip a lettuce leaf in the dressing and taste it, since greens change how the dressing reads. Add the water, 1 tablespoon at a time, if it's too thick. Add a pinch of salt if it tastes flat, or another teaspoon of honey if it's too sharp. Chill 30 minutes if you can, so the flavors settle.