I would locate a recipe for raspberry vinaigrette, I'm sure there are many out there, and just substitute the stoned plums for the raspberries.
Hope this helps
Making a vinaigrette is really easy and can save you money. For a balsamic vinaigrette all you need is to mix 1/2 cup of balsamic vinegar with 1/2 cup of olive oil. Add a clove of fresh garlic, a teaspoon of ground mustard, a pinch of salt, and a pinch of pepper. Whisk them all together and you have your vinaigrette dressing!
French dressing is a vinaigrette dressing.
My favorite salad dressing is vinaigrette which is made with oil, vinegar, and seasonings.
There are three syllables. Vin-ai-grette.
Vinaigrette dressing with herbs is a heterogeneous mixture because it contains visible components that do not fully dissolve or blend together. The herbs and oil in the dressing will not form a uniform mixture when left to sit, making it heterogeneous.
They both share the same basic ratio 3 parts oil to 1 part acid. But a basic vinaigrette is a temporary emulsion, while an emulsified vinaigrette is stable. This happens with the addition of stabilizers such as egg, mustard, garlic, fruit orvegetablepuree or glaces.
Homemade vinaigrette can last for about 2 to 3 weeks when stored in the refrigerator.
Derivative sauces of vinaigrette include various flavored dressings that build upon the basic vinaigrette formula of oil and vinegar. Common examples are balsamic vinaigrette, which uses balsamic vinegar for a sweeter profile, and mustard vinaigrette, which incorporates mustard for added depth and tang. Other variations can include additions like honey, herbs, or citrus juices, enhancing the flavor while maintaining the vinaigrette's fundamental characteristics. These sauces are versatile and can be used in salads, marinades, or as finishing touches for various dishes.
There is about 4 steps to making a painting...........First, Second, Then, Finally!
Vin-ay-grette
It's spelled vinaigrette.
90 calories