- Yields: 2 3/4 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 6 tablespoons red wine vinegar
- 6 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup raspberry jam
- Salt and pepper, to taste
- 2 cups olive oil
Directions
Place all ingredients, except oil, in a food processor and blend until combined. With the food processor running, slowly add oil to emulsify.
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