Golden Raisin Vinaigrette

Whole Living, October 2011
  • Yield Makes 1 1/4 cups
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  • 1 cup golden raisins
  • 4 tablespoons sherry vinegar
  • 3 teaspoons whole-grain mustard
  • 5 teaspoons capers, plus 1 teaspoon caper brine
  • 1 shallot, minced
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon ground cumin
  • 1/2 cup extra-virgin olive oil


  1. In a small pot, bring raisins,
    sherry vinegar, and 2 tablespoons water
    to a boil. Remove from heat,
    cover, and let steep until cool.
    Add mustard, capers and brine,
    shallot, lemon juice, and cumin.
    Pulse in a food processor, adding
    oil in a thin stream. (Adjust consistency
    by adding warm water
    1 tablespoon at a time.)

Cook's Note

Vinaigrette can be refrigerated for up to 2 weeks.

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