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.