Orange Vinaigrette (Printable)
Fresh orange, vinegar, Dijon, honey, and olive oil whisked into a bright, tangy dressing for salads or grilled veg.
# 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, steady stream while whisking vigorously until the vinaigrette is fully emulsified and creamy in texture.
03 - Taste the vinaigrette and adjust seasoning with additional salt, pepper, or honey as desired to balance sweetness and acidity.
04 - Use immediately over salads, grilled vegetables, or seafood. Alternatively, refrigerate in a sealed container for up to 5 days—shake or whisk thoroughly before each use.
# Expert Tips:
01 -
- It takes roughly ten minutes and transforms a plain bowl of greens into something you will actually crave.
- The honey and orange balance each other so perfectly that even people who skip dressing asked me for the recipe.
02 -
- If you dump the oil in too fast it will separate into an oily mess and you will have to start the emulsion over with a new dab of mustard.
- Adding a pinch of minced shallot changes the entire character and is now something I do every single time.
03 -
- Use a microplane for the zest because anything coarser leaves bitter chunks that ruin the texture.
- Warm your mixing bowl with hot water and dry it before starting because a cold bowl makes emulsifying much harder.