1 ¼cupsmild salad oil¼ cup nut oil can be substituted
1-2tablespoonsof maple syrup
Instructions
Reduce the vinegar by half in a non-reactive saucepot, then chill completely and reserve.
In the bowl of a food processor, combine the mustard, vinegar and shallot and maple if using.
Begin processing the mixture, drizzling in the oil in a steady stream until a thick emulsion is formed. Transfer to a labeled, dated container and reserve until needed.
Notes
If you don't feel like infusing your own vinegar, commercially available raspberry vinegar is a decent substitute.The recipe below is made completely with nuetral tasting salad oil, but I originally made it using ¼ cup of hazelnut oil for a smoked quail salad that I was running at the Salt Cellar. I removed the nut oil from the master recipe, but that shouldn't stop you from adding some if you like as it's a great touch.