Citrus Vinaigrette (Printable version)
A fresh, zesty dressing bringing bright citrus flavor to any dish.
# 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 - Whisk together the citrus juices, vinegar, honey or maple syrup, minced garlic, Dijon mustard, salt, pepper, and citrus zest (if using) in a medium bowl until well blended.
02 - Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion. Continue whisking until the vinaigrette is slightly thickened and fully combined.
03 - Taste the vinaigrette and adjust salt or pepper as needed to balance flavors.
04 - Use immediately on salads, vegetables, or seafood. For storage, transfer to a sealed jar and refrigerate for up to 1 week. Shake well before each use.
# Expert tips:
01 -
- It transforms ordinary greens into something restaurant worthy with zero effort
- You probably have everything you need in your fridge right now
02 -
- The dressing will separate in the fridge, but a good shake brings it right back to life
- Room temperature ingredients emulsify better than cold ones straight from the fridge
03 -
- Whisk in a circular motion rather than back and forth for better emulsification
- If it breaks, add a teaspoon of mustard and whisk again to bring it back together