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 mins
Cook Time0 minutes mins
Total Time5 minutes mins
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
- ⅔ 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
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.
- 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.
- To make your own homemade mayo.
- 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.
- 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.
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