Citrus Vinaigrette (Printable)
A bright, zesty vinaigrette with fresh citrus flair for salads, vegetables, and seafood.
# What You'll Need:
→ Citrus Juices
01 - 3 tbsp fresh orange juice
02 - 2 tbsp fresh lemon juice
03 - 1 tbsp fresh lime juice
→ Other Liquids
04 - 1 tsp white wine vinegar
05 - 1 tsp honey or maple syrup
06 - 1/2 cup extra-virgin olive oil
→ Seasonings
07 - 1 small garlic clove, finely minced
08 - 1 tsp Dijon mustard
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Zest of 1 lemon or orange
# How to Make It:
01 - Whisk together citrus juices, vinegar, honey or maple syrup, minced garlic, Dijon mustard, salt, pepper, and citrus zest in a medium bowl until fully incorporated.
02 - Slowly drizzle olive oil into mixture while whisking continuously. Continue whisking until vinaigrette thickens and achieves smooth, emulsified consistency.
03 - Taste dressing and adjust salt or pepper as needed to achieve desired flavor balance.
04 - Use immediately or transfer to sealed jar. Refrigerate for up to 1 week. Shake vigorously before each use to re-emulsify.
# Expert Advice:
01 -
- The three citrus blend creates layers of brightness that single fruit dressings just cannot achieve
- It keeps beautifully in the fridge, meaning you can make restaurant worthy salads all week without effort
- The honey mustard balance means your dressing is neither too tart nor too cloying
02 -
- The vinaigrette will naturally separate in the fridge and this is completely normal
- Room temperature ingredients emulsify more easily than cold ones straight from the refrigerator
- Letting the dressing sit for 30 minutes before serving allows the garlic to mellow and flavors to marry
03 -
- Whisk the oil in drop by drop at first to establish proper emulsification before increasing your drizzle speed
- Use a microplane or fine zester to avoid bitter white pith in your zest