Citrus Vinaigrette (Printable)
A bright, fresh dressing blending orange, lemon, and lime with quality olive oil for versatile kitchen use.
# What You’ll Need:
→ Citrus Juices
01 - 3 tablespoons fresh orange juice
02 - 2 tablespoons fresh lemon juice
03 - 1 tablespoon fresh lime juice
→ Other Liquids
04 - 1 teaspoon white wine vinegar
05 - 1 teaspoon honey or maple syrup
06 - 1/2 cup extra-virgin olive oil
→ Seasonings
07 - 1 small garlic clove, finely minced
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - Zest of 1 lemon or orange
# How-To Steps:
01 - Whisk together citrus juices, vinegar, honey or maple syrup, minced garlic, Dijon mustard, salt, pepper, and citrus zest in a medium bowl until well blended.
02 - Slowly drizzle olive oil into bowl while whisking continuously to create smooth emulsion. Continue whisking until vinaigrette thickens slightly.
03 - Taste dressing and adjust salt or pepper as needed to balance flavors.
04 - Use immediately or transfer to sealed jar and refrigerate for up to 1 week. Shake vigorously before each use to re-emulsify.
# Expert Tips:
01 -
- This dressing transforms even the simplest greens into something restaurant-worthy
- It keeps beautifully in the fridge for a week, so meal prep becomes effortless
- The three-citrus blend creates a bright, complex flavor you cannot buy in stores
02 -
- Cold olive oil will separate and look cloudy. Let the dressing sit at room temperature for 10 minutes and shake well before using.
- The ratio of acid to oil in this recipe is intentionally assertive. You can always add a splash more oil if you prefer a milder finish.
- Garlic flavor intensifies over time. If you plan to store the dressing for several days, consider using half a clove.
03 -
- Whisk the base ingredients in a wide bowl rather than a deep one. You get better leverage and the oil incorporates more evenly.
- Room temperature ingredients emulsify more easily than cold ones. Take everything out of the fridge ten minutes before starting.