Balsamic Vinaigrette

• 1). Pour 1/3 cup vinegar balsamic vinegar into the food processor. Add ½ tsp. salt and crush two cloves of garlic into the vinegar. Pulse the food processor on low to mix the ingredients.
  
  
• 2). Crack the egg and separate the white from the yolk. Discard the white and add the yolk to the vinegar. Pulse on low to mix the ingredients.
  
  
• 3). Add ½ tsp. of mustard powder to the vinegar mixture. Pulse on low to mix the ingredients.
  
  
• 4). Turn the food processor to high and slowly drizzle 1 cup of extra virgin olive oil into the vinegar mixture. Turn off the processor once you have added all the oil.
  
  
• 5). Pour the dressing into a bottle with a pour spout and let it sit in the refrigerator for an hour before serving.
  
  

Raspberry Wine Vinaigrette

• 1). Pour 1/3 cup white wine vinegar into the food processor. Add 2 tbsp. raspberry extract and 1 tbsp. honey to the vinegar. Pulse on low to mix the ingredients.
  
  
• 2). Turn the food processor to high and slowly drizzle 1 cup of grapeseed oil into the vinegar mixture. Turn off the processor once you have added all the oil.
  
  
• 3). Pour the dressing into a bottle with a pour spout and let it sit in the refrigerator for an hour before serving.