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.
three one-half pints
1 12 oz. bag frozen raspberries, unthawed
½ cup Dijon mustard
¼ cup white balsamic vinegar
1 oz. freshly squeezed lemon juice
2 teaspoon. lemon zest
2 teaspoon. sugar
2 teaspoon. onion salt
1 teaspoon. garlic powder
¼ cup light olive oil
No nutrition information available
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.