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Raspberry Salad Dressing in a white bowl with raspberries on the side.
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5 from 1 vote

Creamy Raspberry Salad Dressing

This Raspberry Salad Dressing is so good I could eat it with a spoon! It is made by using fresh raspberries and enhanced by adding some raspberry vinegar.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Dressings & Vinaigrettes
Cuisine: Australian
Keyword: creamy dressing, mayonnaise, raspberries
Difficulty: Easy
Diet: Gluten free, Keto, Low Carb, nut free
Servings: 24 tablespoons*
Calories: 54kcal

Equipment

  • Small Food Processor or High-speed Blender

Ingredients

  • cup whole egg mayonnaise 1 (I like S&W or Hellmans)
  • 2 tablespoons extra virgin olive oil
  • 4 tbsps raspberry vinegar 2
  • ½ cup raspberries 3
  • Sea salt and cracked black pepper

Instructions

  • Add all your raspberry mayo ingredients to a small food processor or high-speed blender, season with salt and pepper then blitz until combined.
  • Taste and adjust seasonings according to your taste.

Notes

 
  • This recipe makes approximately one and a half cups which equates to approximately 24 tablespoons, and that is how the nutritional information has been calculated - per tablespoon.
  1. To make your own homemade mayo.
  2. I have tried countless brands of raspberry vinegar, including some unbelievably expensive ones. The one that I thoroughly recommend and that will have you breathing in the aroma of raspberries the minute your open the bottle is Colavita.
  3. You can also use frozen raspberries to make this mayo; just make sure you thaw your raspberries before making it otherwise, it will be more like a frozen slushie. 

Nutrition

Calories: 54kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 40mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.04mg