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Condiments & Sauces

Vinaigrette, Orange Dijon

This dressing is incredibly simple to throw together but delivers complex flavor. The fresh orange juice provides a sweet acidity that balances perfectly with the sharp, savory punch of the Dijon mustard. It’s far superior to anything bottled.

Quick Facts

⚡ Prep Time: 5 mins
⚡ Cook Time: 0 mins
⚡ Serving: 3/4 cup

Dietary Info

Gluten-FreeVegetarian

Ingredients

¼ cup Fresh squeezed orange juice (about ½ an orange)
2 Tbsp Apple cider vinegar
1 Tbsp Dijon mustard
1-2 tsp Honey or maple syrup (optional, to balance acidity)
½ cup Extra virgin olive oil
Kosher salt and fresh cracked black pepper to taste
Chef's Note: The Emulsification: The key to a creamy vinaigrette that doesn't separate immediately is emulsification—forcing the oil and vinegar to mix. The Dijon mustard acts as the emulsifier here. The easiest way to achieve this is using a jar with a tight-fitting lid and shaking violently, rather than whisking in a bowl.

Directions

01

Combine Acid & Flavors: In a clean jar (like a mason jar) or a medium bowl, add the orange juice, apple cider vinegar, Dijon mustard, honey (if using), and a generous pinch of salt and pepper.

02

Emulsify:

  • Jar Method (Recommended): Add the olive oil to the jar. Seal the lid tightly. Shake vigorously for 15–30 seconds until the dressing is thick, creamy, and opaque.
  • Bowl Method: Whisk the juice, vinegar, and mustard together first. Slowly stream in the olive oil while whisking constantly until thickened.
03

Taste & Adjust: Taste a piece of lettuce dipped in the dressing. Add more salt, pepper, or honey if needed to balance the flavors. Store in the fridge for up to a week.

Jar Method (Recommended): Add the olive oil to the jar. Seal the lid tightly. Shake vigorously for 15–30 seconds until the dressing is thick, creamy, and opaque.

Bowl Method: Whisk the juice, vinegar, and mustard together first. Slowly stream in the olive oil while whisking constantly until thickened.

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Serving & Pairing

This is fantastic on a simple green salad with nuts and goat cheese. It also works wonderfully as a marinade for roasted chicken or drizzled over roasted root vegetables or asparagus.