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.
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.