Equipment
* optional
Ingredients
Aromatics and Acid Base
- 60 ml balsamic vinegar
- 60 ml fresh orange juice
- 2 g orange zest, finely grated
- 15 g dijon mustard
- 15 ml maple syrup
- 1 garlic, peeled
- 3 g kosher salt
- 1 g black pepper, freshly ground
Fat
- 120 ml extra virgin olive oil
Nutrition (per serving)
Method
Wash the orange thoroughly. Using a microplane, grate the zest to yield the required amount, avoiding the bitter white pith. Cut the orange in half and extract the juice using a citrus juicer.
Place the balsamic vinegar, fresh orange juice, orange zest, Dijon mustard, garlic clove, maple syrup, kosher salt, and black pepper into the blender pitcher.
Secure the lid on the blender and blend on medium speed until the garlic is completely pureed and the liquid base is homogenous.
Reduce the blender speed to low. Remove the center insert from the lid and slowly drizzle the extra virgin olive oil in a thin, continuous stream until the vinaigrette becomes thick, opaque, and fully emulsified.
Taste the vinaigrette using a piece of lettuce or a spoon. Adjust the seasoning with more salt, pepper, or maple syrup if necessary. Transfer to an airtight jar for service or storage.
Chef's Notes
- Using a high-speed blender rather than whisking by hand guarantees a velvety, mayonnaise-like texture because the rapid blades shear the oil droplets into microscopic particles.
- Room temperature ingredients emulsify far more easily than cold ones. If you keep your Dijon mustard in the refrigerator, let it sit out for ten minutes before blending.
- If you plan to use this on robust roasted root vegetables or grilled proteins, consider substituting the neutral sweetness of maple syrup with a robust honey, noting this will remove the vegan designation.
Storage
Refrigerator: 1 week — Store in an airtight glass jar. Oil may solidify slightly; let sit at room temperature for 10 minutes and shake vigorously before using.
