Created by ForeverMama on August 17, 2022
Step 1: Makes 1 1/2 cups.
Step 2: Combine the raisins, vinegar, and cold water in a small saucepan. Bring to a quick boil over high heat. Immediately turn off the heat; cover the pan and let steep until cooled.
Step 3: Combine the mustard, juice, shallot and cumin in a bowl. Chop the capers and add them to the bowl, along with the brine. Chop the plumped raisins and add them and any remaining vinegar to the bowl. Whisk well as you drizzle in the oil, a little at a time.
Step 4: Combine the mustard, juice, shallot, cumin, capers and brine, and the raisins and vinegar in a food processor. With the machine running, pour in the oil and process until just creamy. Do not blend completely; a little texture is nice. Pulse in warm water as necessary to loosen if the dressing is too pasty.
Step 5: Store in a jar in the refrigerator for up to 2 weeks. Bring almost to room temperature before using, whisking to re-emulsify it as it warms up.