Neroli, Petitgrain, and Orange Blossom Vinaigrette

Any number of approaches can be used for making an orange vinaigrette. Orange zests can be infused into the oil, reduced orange juice (by vacuum if you have the equipment; see Vacuum Pumps) can be added to or used to replace the vinegar, and citric acid (sour salt) can be added to add an extra tart citrus dimension.

Perhaps most exciting, essential oils and absolutes can be whisked into the vinaigrette to give it depth and dimension that would