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.
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
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.