Sous Vide Raspberry Infused Vinaigrette
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.
Sous Vide Raspberry Infused Vinaigreete Ingredients
1/2 pint raspberries
375ml champagne or white wine vinegar, (1.6 cups)
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
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.
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.
Blending in 0.15% xanthan gum and 0.6% lecithin will help strengthen the vinaigrette and prevent it from separating.
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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