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 be next to impossible otherwise. This recipe features three derivatives of the orange. Petitgrain is made by distilling the twigs and leaves of the tree. It has a clean, vibrant aroma, orange-like but with other aspects. Neroli is expensive because it is distilled from the orange flowers, not the branches. Most expensive of all is orange blossom absolute; it offers an entirely different aroma than neroli even though its source is the same.
|inert-tasting oil such as avocado|
|diluted petitgrain solution (or more as needed)|
|20% neroli solution (or more as needed)|
|20% orange blossom absolute solution (or more as needed)|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.