How to Make Citrus vinaigrette sauce

How to Make Citrus vinaigrette sauce - 1 11
  • Freshly squeezed citrus juice (lemon, orange, lime): 60g
  • Extra virgin olive oil: 80g
  • Dijon mustard: 10g
  • Honey: 10g
  • Garlic, minced: 5g
  • Salt: 2g
  • Black pepper, freshly ground: 2g
Per serving
Calories: 150 kcal
Proteins: 0.5 g
Fats: 16 g
Carbohydrates: 4 g
10 minsPrint
  • In a mixing bowl, combine the freshly squeezed citrus juice (lemon, orange, and lime).
  • Add the Dijon mustard, honey, minced garlic, salt, and black pepper to the mixing bowl.
  • Gradually whisk in the extra virgin olive oil while continuously whisking to emulsify the mixture. The emulsification process will help the vinaigrette hold together and create a smooth, consistent texture.
  • Continue whisking until the vinaigrette becomes well-blended and slightly thickened.
  • Taste the vinaigrette and adjust the seasonings according to your preference. Add more salt, pepper, or honey if desired.
  • Transfer the citrus vinaigrette to a clean, airtight container or a salad dressing bottle.
  • Store the vinaigrette in the refrigerator until ready to use. It can be refrigerated for up to one week.

Citrus vinaigrette sauce complements a wide range of salads, especially those with leafy greens, fresh fruits, and nuts. It’s perfect for drizzling over a summer salad with mixed greens, strawberries, candied pecans, and goat cheese.

Citrus vinaigrette is a refreshing and tangy emulsified sauce that adds a burst of flavor to salads and other dishes. The combination of citrus fruits, extra virgin olive oil, and Dijon mustard creates a delightful balance of sweet and zesty, making it a favorite dressing for many salad enthusiasts.

Facts about Citrus Vinaigrette Sauce:

  1. The origins of vinaigrette can be traced back to ancient civilizations, but the modern concept of the sauce as we know it today has its roots in France during the 19th century.
  2. Traditionally, vinaigrettes are made with a basic ratio of three parts oil to one part vinegar, but this recipe replaces vinegar with freshly squeezed citrus juice for a unique twist and added freshness.
  3. Citrus vinaigrette is a healthier alternative to creamy salad dressings, as it contains lower saturated fat and calories.
  4. The emulsification process is crucial in creating a stable and well-mixed vinaigrette. This allows the oil and citrus juice to combine and prevent separation.
Share to friends
( No ratings yet )
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: