Sweet Onion & Orange Vinaigrette

Yield: 1 Cup

½ Cup Olive Oil

3-4 Tablespoons White Wine Vinegar

1 Teaspoon Dijon Mustard

1 Tablespoon Sweet Onion Sugar

1 Tablespoon Seville Orange Peel

1/2 Teaspoon French Grey Salt

1/2 Teaspoon Ground Tellicherry Peppercorns

Vinaigrettes are a wonderful way to add layers of flavor to even the most ordinary meal. We always have several on hand to use as condiments as much as dressings. We’ve taken a lot of the fear out of making perfect vinaigrettes – and made it possible to make several flavorful varieties throughout the year, even when fresh herbs and aromatics are scarce – by using our seasoning blends as a base. (Look for our recipes for Great Lakes Vinaigrette, Espresso Balsamic, and Fine Herbs versions) This one derives its flavor from our Seville Orange Peel, but gets a sweet boost from our Sweet Onion Sugar. We love to drizzle it over grilled seafood, as a dipping sauce for grilled shrimp or scallops, and as a light dressing over a baby kale salad.   

Place olive oil, 3 tablespoons vinegar, mustard, and seasonings sin a small bowl. Whisk together and taste for seasonings. If you prefer a more acidic vinaigrette, add another tablespoon of vinegar. If you prefer a less acidic flavor, add 1 additional tablespoon olive oil.

Refrigerate and allow vinaigrette to season before serving. Return to room temperature, whisk again, and strain just before serving.

MorningStar Kitchen Seasonings Featured in this Recipe

Click on images below to learn more about seasonings in this recipe