Orange Vinaigrette (Printable)
Fresh orange, Dijon, honey and olive oil whisked into a bright, creamy vinaigrette for salads, grilled veg or fish.
# What You Need:
→ Vinaigrette Base
01 - 1/3 cup freshly squeezed orange juice (from 1 large orange)
02 - 2 tablespoons white wine vinegar or champagne vinegar
03 - 1 teaspoon finely grated orange zest
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon honey or maple syrup
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Emulsifier
08 - 1/2 cup extra-virgin olive oil
# How-To:
01 - In a medium mixing bowl, whisk together the orange juice, orange zest, vinegar, Dijon mustard, honey, salt, and pepper until thoroughly combined.
02 - Slowly drizzle the olive oil in a thin, steady stream while whisking vigorously until the vinaigrette is fully emulsified and creamy in texture.
03 - Taste the vinaigrette and adjust the seasoning with additional salt, pepper, or honey as desired to balance the sweet-tart profile.
04 - Use the vinaigrette immediately, or transfer to a sealed container and refrigerate for up to 5 days. Shake or whisk well before each use.
# Expert Tips:
01 -
- It takes about ten minutes and makes everything on your plate taste like it came from a small French bistro with lace curtains.
- The sweet and tart balance is so addictive you will start putting it on things that do not technically need dressing.
02 -
- If you dump the oil in too fast it will never emulsify and you will be left with a broken watery mess staring back at you.
- A pinch of minced shallot folded in at the end adds a quiet bite that transforms this from good to the thing people ask you about later.
03 -
- Bring your orange to room temperature before juicing because a cold orange yields barely half the liquid of a warm one.
- If you want a thicker dressing that clings to leaves instead of pooling at the bottom add a half teaspoon more Dijon and whisk an extra thirty seconds.