Citrus Vinaigrette
A simple Citrus Vinaigrette recipe
Equipment
- Immersion blender and deep container, or a standard blender
Ingredients
250 ml lemon juice (freshly squeezed recommended)
250 ml orange juice (freshly squeezed recommended)
20 grams (approx. 1.5-2 tsp) smooth Dijon mustard
20 grams (approx. 1 tbsp) honey
Canola or soy oil (or another neutral-flavored vegetable oil) – add gradually until the desired consistency is reached (see instructions)
Pinch of salt (optional, to taste)
Pinch of black pepper (optional, to taste)
Instructions
- Combine the Base: Place the lemon juice, orange juice, Dijon mustard, and honey in the blender cup or a deep, narrow container. If using, add a pinch of salt and pepper as well.
- Initial Blend: Blend briefly with an immersion blender (or mix in a standard blender) just until the ingredients are combined.
- Add the Oil (Emulsification): While the blender is running on low-medium speed, start drizzling the oil in a very thin and slow stream. Continue adding oil and blending until the sauce thickens and achieves a creamy, uniform vinaigrette consistency. The amount of oil needed will vary depending on the desired texture – start with about 1/2 cup (120 ml) and add more gradually as needed.
- Taste and Adjust: Taste the vinaigrette and adjust seasoning if necessary (more honey for sweetness, more salt/pepper).
- Storage: Transfer to an airtight container and store in the refrigerator. The vinaigrette will keep for several days. It might require a quick shake or whisk before use if the ingredients separate slightly upon cooling.
Notes
- Juice Quality: Using freshly squeezed citrus juice will significantly enhance the flavor.
- Citrus Variety: You can vary the citrus by using grapefruit, pomelo, or clementine juice as well.
- Additions: Feel free to add chopped fresh herbs (like mint, parsley, basil), citrus zest, or minced garlic.
- Olive Oil: You can use olive oil, but its flavor is more dominant and will affect the final result.