Blender Orange Vinaigrette

Name: Blender Orange Vinaigrette
Yield: FFR
Cuisine: French
Ingredients: ½ teaspoon finely grated orange rind; Juice of 2 large Valencia oranges; 3 cups unsaturated oil of your choice; ⅓ cup packed chopped fresh tarragon leaves; 2 teaspoons finely grated orange rind; ½ cup balsamic vinegar; ½ cup white wine vinegar; 4 shallots, coarsely chopped; Pepper from the mill; ¾ cup unsaturated oil of your choice; 1½ tablespoons chopped fresh tarragon leaves; Juice of 8 large Valencia oranges; 2 tablespoons balsamic vinegar; 2 tablespoons white wine vinegar; 1 shallot, finely chopped; Salt

Preparation info

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Here are small and large proportions. Compare the texture and taste of each emulsion, in a small dressing for home use and in the blender quantity for large party or restaurant use. As a choice of oil, may I suggest one third corn oil and two thirds hazelnut oil; it blends deliciously with the orange juice.

Ingredients

For ¼ cups

Juice of 2 large Valencia oranges
½ teaspoon finely grated orange rind

Europe
France
Garnish
Gluten-free
Vegan

Method

Place the orange juice and rind in a stainless steel saucepan and reduce by three quarters over medium-high heat.

For the small recipe: Empty the juice with the rind into a bowl. Blend with the vinegars, shallot, and salt and pepper to taste. Whisk in the oil and tarragon.

For the large recipe: Place the reduced juice and rind into a blender or food processor with the vinegars,