Fresh Orange Vinaigrette
This vinaigrette relies on the balance between freshly squeezed orange juice, a sharp vinegar, and a steady stream of oil to create an emulsion that stays stable. You whisk the juice, vinegar, and aromatics first, then slowly drizzle in the oil until the texture shifts from thin and watery to thick and glossy.
The emulsion is everything
If you dump all the oil in at once, the dressing will separate on the plate. Take the thirty seconds to pour the oil in a thin, slow stream while whisking constantly.
- small mixing bowl
- balloon whisk
- microplane or fine grater
What goes in.
- 1/3 cupfreshly squeezed orange juice
- 1 tbsporange zest, finely grated
- 2 tbspwhite wine vinegar
- 1 tspdijon mustard
- 1/2 cupextra virgin olive oil
- 1/4 tspkosher salt
- pinchblack pepper
Building the Emulsion
The mustard acts as a bridge between the juice and the oil. By whisking the mustard and juice first, you create a base that grabs onto the oil molecules as you pour.
The method.
Combine the base
In your bowl, whisk together the orange juice, orange zest, white wine vinegar, mustard, salt, and pepper until the salt has fully dissolved.
Add the oil
Steady the bowl with one hand. With the other, begin whisking rapidly while pouring the olive oil in a very thin, slow stream—about the thickness of a pencil lead.
Check the texture
Stop adding oil when the mixture looks opaque and clings to the wires of the whisk. Taste it; if it feels too acidic, add a few more drops of oil.
Other turns to take.
Herbed Orange
Add one tablespoon of finely minced fresh tarragon or chives at the very end.
Spiced Orange
Whisk in a half-teaspoon of minced fresh ginger or a pinch of crushed red pepper flakes for heat.
When it doesn't go to plan.
Use a juice that is at room temperature; it emulsifies more easily than ice-cold juice.
If the dressing separates after sitting, just give it a quick vigorous whisk for five seconds before serving.
Taste the orange juice before you start; if it is extremely sweet, add an extra splash of vinegar to maintain balance.
The ones that keep coming up.
Can I use a blender?
Yes, but keep it on the lowest speed. If you blend too fast, you risk heating the oil, which can change its flavor.
How long will this stay fresh?
It keeps for up to three days in the refrigerator in a sealed jar, though the zest flavor will intensify over time.