This brightly flavored sauce is the epitome of summer flavor. Make two small containers—one to use and one as a gift for your hosts. Developed from a 1992 recipe by Roger Vergé, replacing the honey and Dijon, with agave nectar and vegan dijon.
1 t. fennel seeds
1 t. coriander seeds
1/2 c. white wine vinegar (or your vinegar of choice)
1 t. sweet agave nectar
1/2 c. raspberries
1 T. Inspired Vegan Dijon Mustard
2 c. extra virgin olive oil, or your oil of choice
salt and pepper to taste
- Lightly toast the fennel and coriander in a pan on the stovetop.
- Add the vinegar, reduce by one third
- Add the agave and the raspberries
- Bring to a boil then remove from the heat and let cool completely
- Lightly whisk in the dijon and oil
- Salt and pepper to taste, store in a jar with a tightly fitted lid
- Shake like crazy before serving (the bottle, not you—except, OK, you too)
Here is another great recipe to customize for yourself. Raspberries are in season in early summer, but so are blackberries, gooseberries, strawberries, and a host of other fruit. You can use almost any soft berry here so go crazy. You can also use different Dijon mustards. I chose inspired Vegan because a truly vegan Dijon is hard to find. I am a big fan of Edmond Fallot Walnut Dijon, and it appears their ingredients are vegan—but they don’t have a rating so I can’t guarantee.
- Prep Time: 30 Minutes
- Cook Time: None
- Category: Dressing
- Method: Stove Top
- Cuisine: American
Keywords: vegan raspberry vinaigrette