Orange Vinaigrette (Printable Version)
Bright orange vinaigrette with fresh juice, Dijon, honey and olive oil—ready in 10 minutes to enliven salads and grilled veg.
# 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 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, steady stream while whisking vigorously until the vinaigrette is fully emulsified and creamy.
03 - Taste the vinaigrette and adjust the 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.
# Helpful Hints:
01 -
- It takes literally ten minutes and transforms plain greens into something you will actually crave.
- The honey and orange combination works as a marinade for fish too, so it pulls double duty without extra effort.
02 -
- If you add the oil too fast it will separate into an oily mess, so patience during that slow pour is the whole secret.
- A pinch of minced shallot folded in at the end adds a savory bite that turns this from good to restaurant quality.
03 -
- Swap a tablespoon of the orange juice for lemon juice if you want a sharper, more complex acidity that cuts through richer dishes.
- Make a double batch because it disappears faster than you expect and keeps perfectly for five days in the fridge.