Orange Vinaigrette Dressing (Printer-Friendly)
Bright citrus dressing with fresh oranges, vinegar, and honey—ideal for salads and seafood.
# What You'll 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 Make It:
01 - In a medium mixing bowl, whisk together the orange juice, orange zest, vinegar, Dijon mustard, honey, salt, and pepper until well combined.
02 - Slowly drizzle the olive oil in a thin stream while whisking vigorously until the vinaigrette is fully emulsified and creamy.
03 - Taste the vinaigrette and adjust seasoning with additional salt, pepper, or honey as desired.
04 - Use immediately or transfer to a sealed container and refrigerate for up to 5 days. Shake or whisk thoroughly before each use.
# Expert Advice:
01 -
- It takes exactly ten minutes and transforms a plain bowl of greens into something you would happily pay restaurant prices for.
- The honey and orange combination is the kind of balance that makes people close their eyes when they take the first bite.
02 -
- If you add the oil too fast it will separate into an oily mess and no amount of whisking will save it without starting over with a new mustard base.
- A pinch of minced shallot folded in at the end changes the entire personality of this dressing in the best way.
03 -
- Substitute a tablespoon of lemon juice for one tablespoon of the orange juice when you want a sharper, more wakeful acidity.
- Warm the honey slightly before whisking it in so it blends instantly instead of clumping at the bottom of the bowl.