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Creamy, tangy and a wonderful pink color, this mustard is wonderful on sandwiches with poultry. It also makes a great dip and a fantastic base for a raspberry vinaigrette.
Raspberry Mustard
INGREDIENTS

1 12 oz. bag frozen raspberries, unthawed

1/2 cup Dijon mustard

1/4 cup white balsamic vinegar

1 oz. freshly squeezed lemon juice

2 tsp. lemon zest

2 tsp. sugar

2 tsp. onion salt

1 tsp. garlic powder

1/4 cup light olive oil
Instructions
Place all ingredients except olive oil in food processor and puree until smooth, 2 to 3 minutes. With processor on, slowly drizzle olive oil into mixture. Store in refrigerator.
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RECIPE FACTS

Servings: three one-half pints

Nutritional information per serving

No nutrition information available

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