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Orange Vinaigrette

Orange vinaigrette made with Dijon mustard and honey for a glossy, sunset-colored citrus dressing. Whisk-to-emulsify method creates a smooth dressing with orange zest suspended for bright herb-fleck style presentation.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 servings
Cuisine: Mediterranean
Calories: 360
Ingredients Method Notes

Ingredients
  

Orange Vinaigrette Base
  • 0.3333333333 cup fresh orange juice
  • 2 tbsp white wine vinegar
  • 2 tbsp Dijon mustard
  • 0.75 cup extra virgin olive oil
  • 1 tbsp honey
  • 1 tsp orange zest
  • 1 minced garlic clove
  • 0.25 salt to taste
  • 0.25 white pepper to taste

Method
 

Make the vinaigrette
  1. Whisk fresh orange juice, white wine vinegar, and Dijon mustard together until smooth.
  2. Slowly drizzle in extra virgin olive oil while whisking constantly to form a glossy emulsion.
  3. Stir in honey and orange zest until evenly combined.
  4. Mix in minced garlic clove along with salt and white pepper to taste.
  5. Taste and adjust seasoning as needed for balance.
  6. Pour into a glass jar, then shake well before each use.

Notes

For the smoothest emulsion, add the olive oil in a thin, steady stream while whisking continuously. Store in a sealed glass jar in the refrigerator up to 5 days; shake again before serving to re-emulsify. Freezing is not recommended because separation may worsen after thawing. For a lower-sugar option, replace honey with 1 tsp maple syrup or use a sugar-free honey substitute if available.