Citrus Vinaigrette Dressing Sauce (Printable Version)
A bright, zesty dressing with fresh citrus juices that adds vibrant flavor to salads, vegetables, and seafood.
# What You Need:
→ Citrus Juices
01 - 3 tablespoons fresh orange juice
02 - 2 tablespoons fresh lemon juice
03 - 1 tablespoon fresh lime juice
→ Other Liquids
04 - 1 teaspoon white wine vinegar
05 - 1 teaspoon honey or maple syrup
06 - 1/2 cup extra-virgin olive oil
→ Seasonings
07 - 1 small garlic clove, finely minced
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - Zest of 1 lemon or orange (optional)
# How To Make It:
01 - In a medium bowl, whisk together the citrus juices, white wine vinegar, honey or maple syrup, minced garlic, Dijon mustard, salt, pepper, and citrus zest if using.
02 - Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
03 - Taste and adjust seasoning with additional salt or pepper if necessary.
04 - Use immediately or refrigerate in a sealed jar for up to 1 week. Shake well before each use.
# Helpful Hints:
01 -
- It makes anything taste like you put way more effort into dinner than you actually did
- Keeps in the fridge for a week so you can drizzle it on everything from grain bowls to roasted vegetables
02 -
- The dressing will separate in the fridge—that's completely normal and actually proves you used real olive oil
- Room temperature dressing coats salads much better than cold dressing straight from the fridge
03 -
- Invest in a microplane zester to get just the aromatic oils without any bitter white pith
- Whisk in a wide bowl rather than a deep one—it gives you more surface area for proper emulsification