Creamy Citrus Vinaigrette

For whatever reason, it seems to be hugely expensive to buy a good vinaigrette. When my favourite Lemon and Orange vinaigrette went off the market I decided to make my own. This is pretty darn close to that recipe and a lot healthier. Thanks to Taylor Farms Food Service.com for the basic recipe which I’ve adapted slightly, adding lemon juice, ginger and herbs. I also whizzed the ingredients in my Nutribullet (you can just as easily use a blender) which produced a very creamy version. But you can simply whisk the mixture as per the recipe for a standard style of vinaigrette. It’s a very flexible recipe, so add, subtract or adapt in terms of ingredients to suit your own preferences.

Creamy Citrus Vinaigrette

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Prep Time 5 mins

Total Time 5 mins

Course Salad Dressing

Servings 1 Cup

Equipment

• 1 Blender

Ingredients

  

1x2x3x

• ½ cup olive oil (or avocado oil)
• 2 tbsp apple cider vinegar
• Juice of 1 orange
• Zest of 1 orange
• Juice of 1 small lemon
• 1 tsp Dijon mustard
• 1 tbsp honey
• Grated ginger (to taste)
• 1 clove garlic (minced)
• Salt & freshly ground black pepper
• 1 tsp finely chopped fresh herbs (like flat-leaf parsley, basil, lemon basil, chives, etc.)

Instructions

 

• In a bowl combine vinegar, orange juice, orange zest, lemon juice, mustard, honey, ginger and garlic, then vigorously whisk in olive oil and season with salt and pepper and herbs.
• Note: If you want a creamy version of this vinaigrette (see the picture above), put all the ingredients (except the herbs, which you add in afterwards) into a high powered blender instead. It will eventually separate, so give it a good shake before using again.
• Pour liberally over your favourite salad. Store in the refrigerator.

Keyword Creamy Citrus Vinaigrette

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