The "a" goes before the second "i" - not after the "g", and so you were very close but had the wrong number of syllables! Many TV chefs pronounce it vinegar-ette, and that makes me cringe - mainly because they are chefs and should know better, and they may have led you astray, along with a lot of other people. Chefs on TV do a horrendous job pronouncing French and Italian words, and I change the channel when I hear them pronounce words incorrectly.

I think that for a raspberry vinaigrette, you would merely need to use raspberry vinegar in a regular vinaigrette recipe. I make a very simple one with Dijon mustard, vinegar of choice, Kosher salt, fresh black pepper, and the best olive oil I have on hand. Normally, I would add garlic, but with raspberry vinegar, I would only add a shallot instead. I generally make it in a mortar with pestle, if I use garlic/shallot, and I combine that with the salt first to make a paste. If you want it sweeter, you can use honey mustard instead of Dijon. Sometimes I make it with a stick blender and just throw everything together.

Lars

I make a raspberry vinaigrette by melting some seedless raspberry preserves with some raspberry vinegar....or often some balsamic vinegar or rice wine vinegar....adding some Dijon mustard and whisking in extra virgin olive oil.\
Linda C

Here is one I really like.

The Pantry Shelf�s Raspberry Vinaigrette

2 T Raspberry Vinegar
2 T Sugar
1 t Honeycup Mustard
1/2 t salt
1/2 c vegetable oil (do not use olive oil)

Mix first 4 ingredients in a food processor. With the blade still
running gradually add oil. Store in the refrigerator.

Here is one that was posted hee a while back. I have beenmeaning to try it but as yet have not. Let me know if you try it before I do!

Ella�s Raspberry Vinaigrette

1/2 cup mild oil, such as canola or vegetable oil
2 TB honey
1 scant TB Dijon mustard
3 TB red wine vinegar (balsamic works well too)
1 tsp fresh lime juice
salt and pepper to taste
half of 1/2 pint fresh raspberries, about 1/2 cup*

*Frozen berries, thawed, can also be used.
Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. I like walnuts or pecans in salads using this dressing.
Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.

Posted by bob_cville 7/10

Linda

Thanks. I will run these by him and see which one he chooses!

Tami