Citrus Vinaigrette
The secret to a vinaigrette that clings to greens rather than sliding off is the emulsion. By whisking the mustard and juice first, you create a base that suspension-holds the oil, resulting in a creamy, stable dressing.
Use a heavy bottomed bowl or a glass jar.
Ensure your citrus is at room temperature to get the maximum amount of juice from each piece.
- small mixing bowl
- balloon whisk
- citrus reamer
What goes in.
- 3 tbspfresh lemon or lime juice
- 1 tspdijon mustard
- 6 tbspneutral oil, such as grapeseed or avocado
- 1/4 tspkosher salt
- to tastefresh cracked black pepper
Building the Emulsion
Add the oil in a thin, steady stream while whisking constantly. If you dump the oil in all at once, the mixture will separate into two distinct layers.
The method.
Combine the base
Whisk the citrus juice, mustard, salt, and pepper in the bowl until the salt grains disappear.
Emulsify
Whisk vigorously while pouring the oil in a slow, continuous trickle. Stop when the liquid thickens and turns opaque.
Adjust
Dip a leaf of lettuce into the dressing to taste. If it feels too sharp, add a half-teaspoon more oil and whisk again.
Other turns to take.
Herbed Citrus
Add one tablespoon of finely minced chives or parsley once the emulsion is set.
Sweetened
Whisk in half a teaspoon of honey with the juice to round out the sharp edges of grapefruit or lime.
When it doesn't go to plan.
If the dressing separates after sitting, give it another quick whisk before serving.
Avoid extra virgin olive oil if it has a strong, peppery bite, as it can overwhelm the delicate fruit notes.
A pinch of citrus zest adds a depth that juice alone lacks.
The ones that keep coming up.
Can I make this ahead of time?
Yes, but store it in a sealed jar in the refrigerator and whisk it again immediately before pouring.
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