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Shallot-Citrus Vinaigrette

3/4 cup
fresh orange juice
1 tablespoon
balsamic vinegar
1 teaspoon
minced shallot
1/2 teaspoon
minced fresh thyme leaves
1/2 teaspoon
orange zest
1/3 cup
extra virgin olive oil
Freshly ground black pepper
    1. In a medium saucepan over medium heat, bring the orange juice to a boil. Reduce the heat to a simmer and continue boiling until 1/3 cup remains, about 5 minutes. Pour the orange juice into a medium heatproof bowl and let it cool to room temperature.  
    2. Stir in the vinegar, shallot, thyme, and orange zest. Whisking continuously, slowly pour in the olive oil to form a thick emulsion. Season to taste with salt and pepper. Cover the bowl and refrigerate until needed.
Average: 3.6 (13 votes)

About this Recipe

Use this refreshing vinaigrette with your favorite salad, especially one that features seafood, poultry, or light meats. It will keep in a covered container in the refrigerator for up to 1 week.

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