Today, I present a very special vinaigrette, which is also very healthy because it uses very little oil. Also, instead of using acetic acid (vinegar), we use citric acid from different fruits like orange, lemon, grapefruit ... (feel free to use any citrus fruit that you like: tangerine, lime, etc.)
It is an easy vinaigrette to make. We just have to reduce and concentrate the citrus juice, enhancing the flavour with the fruit’s peel (orange, lemon...). Just add a little oil and a delicious touch of honey mustard, pepper and salt, and voila, we have a super original, rich and fun vinaigrette.
This vinaigrette pairs perfectly with citrus salads like we have done in the past, such as this mandarin and cherry tomato salad.
Are you excited to try it? Which salad would you use to accompany this delicious vinaigrette?
- Remove the skin of the orange and lemon (removing the white pith so it’s not bitter).
- Juice the orange and lemon, then add the grapefruit juice as well.
- Heat the citrus juice in a saucepan with a tablespoon of sugar and the citrus peel.
- When it starts to boil, cook about five or ten minutes over medium-high heat until reduced by about half.
- Strain and set aside in a bowl to cool.
- Add a tablespoon of honey mustard, a little extra virgin olive oil, and salt and pepper to taste, then stir well until emulsified.
Tips from the author
We have used grapefruit in this vinaigrette, but feel free to leave it out if you think it may be too bitter. You can also add a touch of lime, or even add the grated rind to the vinaigrette to add a lovely aromatic and intense flavour and decorative touch.