Sous Vide Raspberry Infused Vinaigrette

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Written by Jason Logsdon

Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces but they are often much more expensive than their plain counterparts. Making your own at home is quick and easy, and much less expensive. Every year I get pounds of fresh raspberries from the bushes in my yard and making raspberry infused vinegar is a great way to preserve them. I like to use the raspberry vinegar to make a vinaigrette that I'll serve on spinach salad or even use as a sauce on white fish like cod or bass.

Raspberry infused vinegar.jpg

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide raspberry infused vinaigreete recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Raspberry Infused Vinaigreete

  • Published: April 03, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 3 Hours
  • Cooks: 140°F (60°C) for 1 to 2 hours
  • 375 ml vinegar

Sous Vide Raspberry Infused Vinaigreete Ingredients

For the Raspberry Vinegar

1/2 pint raspberries
375ml champagne or white wine vinegar, (1.6 cups)

For the Raspberry Vinaigrette

3 tablespoons raspberry vinegar, from above
1 tablespoon orange juice
1 tablespoon honey
1 shallot, diced
5 tablespoons olive oil
Salt and pepper

Sous Vide Raspberry Infused Vinaigreete Instructions

For the Raspberry Vinegar

At least 3 hours before serving

Preheat a water bath to 140°F (60°C).

Combine the raspberries and vinegar in a sous vide bag or mason jar then seal and place in the water bath. Heat the infusion for 1 to 2 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vinegar and store in a sealed container.

For the Raspberry Vinaigrette

Whisk together the infused vinegar, orange juice, and honey. Stir in the shallots and let sit for 10 minutes. Slowly whisk in the olive oil until fully emulsified. Salt and pepper to taste.

Raspberry infused vinaigrette

Modernist Notes

Blending in 0.15% xanthan gum and 0.6% lecithin will help strengthen the vinaigrette and prevent it from separating.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Related Amazing Food Made Easy Articles

All tags for this article: Emulsifying, Fruit, Infusions, Lecithin, Sous Vide, Sous Vide Fruit , Sous Vide Fruit and Vegetables, Sous Vide Infused Vinegars, Sous Vide Infusions, Vinaigrette, Vinegar, Xanthan Gum Thickening, Xanthan Gum Vinaigrette

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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