Equipment
Blender
or Food processor or a mixing bowl with a balloon whisk
Citrus juicer*
* optional
Ingredients
10 servings
Aromatics and Acids
- 60 ml balsamic vinegar
- 45 ml orange juice, freshly squeezed
- 15 g dijon mustard
- 15 ml raw agave nectar
- 1 garlic, peeled and roughly chopped
- 3 g sea salt
- 1 g black pepper, freshly ground
Fats
- 120 ml extra virgin olive oil
Nutrition (per serving)
120
Calories
0g
Protein
3g
Carbs
12g
Fat
0g
Fiber
2g
Sugar
135mg
Sodium
Method
01
Combine the balsamic vinegar, fresh orange juice, Dijon mustard, raw agave nectar, garlic clove, sea salt, and black pepper in the jar of a blender.
5m
02
Blend the ingredients on medium speed until the garlic is completely puréed and the mixture appears homogeneous.
1mLook for: Liquid is uniform in color with no visible garlic pieces
03
With the blender running on its lowest speed setting, slowly and steadily stream the extra virgin olive oil through the opening in the blender lid.
2mLook for: Vinaigrette noticeably thickens, becomes lighter in color, and looks creamyFeel: Coats the back of a spoon evenly
Chef's Notes
- Using freshly squeezed orange juice is non-negotiable here; pasteurized bottled juice lacks the bright, volatile aromatic compounds needed to lift the heavy balsamic.
- For a strictly raw preparation, ensure your mustard is raw or substitute it with 15g of raw stone-ground mustard or hydrated chia seeds as the emulsifying agent.
- Balsamic vinegars vary wildly in sweetness. Taste your completed vinaigrette by dipping a leaf of lettuce into it rather than tasting it directly from a spoon to gauge its true flavor balance.
- To customize this for heartier winter salads, try adding half a gram of finely grated fresh ginger or a pinch of ground cinnamon to the base before blending.
Storage
Refrigerator: 1 week — Olive oil may solidify slightly when chilled. Let stand at room temperature for 10 minutes and shake vigorously before using.
