Citrus Vinaigrette

Citrus Vinaigrette is a refreshing, tangy dressing made with fresh citrus juice, oil, and a touch of sweetness. It’s perfect for adding bright, zesty flavor to salads, grain bowls, grilled vegetables, and even seafood. Quick to make and easy to customize, this versatile vinaigrette will become a staple in your kitchen.

Why You’ll Love This Recipe

• Bursting with fresh citrus flavor from lemon, orange, or lime
• Takes just minutes to make—no cooking required
• Adaptable with sweeteners, herbs, or even spicy add-ins
• Perfect for salads, marinades, or drizzling over roasted veggies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh citrus juice (orange, lemon, lime, or a blend)
• Olive oil
• Dijon mustard
• Honey, maple syrup, or agave
• Salt and freshly ground black pepper
• Optional: citrus zest, garlic, shallot, fresh herbs (basil, parsley)

Directions

this recipe

1. In a small bowl or jar, combine citrus juice, mustard, sweetener, salt, and pepper.
2. Whisk to combine, or seal the jar and shake vigorously.
3. Slowly drizzle in the olive oil while whisking, or shake until emulsified.
4. Taste and adjust seasoning—add more citrus, sweetener, or salt as needed.
5. Let sit for 5–10 minutes to mellow if using garlic or shallots.

Servings and timing

• Yields: Approximately 1 cup (8–12 servings at 1–2 tablespoons each)
• Prep time: 5 minutes
• Total time: 5–10 minutes

Variations

• No-vinegar version: Use all citrus juice for a lighter, smoother tang
• Herb citrus vinaigrette: Add finely chopped parsley, cilantro, or basil
• Spicy citrus: Include chili flakes or a bit of minced jalapeño
• Creamy twist: Blend in a spoonful of Greek yogurt or tahini for a creamier texture
• Citrus blend: Try combining orange and lime for tropical flair

Storage/Reheating

• Store in a sealed container in the fridge for up to 1 week
• Shake well before each use, especially if it separates
• Remove garlic or shallots after 2–3 days for best flavor
• No reheating needed—serve chilled or at room temperature

FAQs

1. Can I make this dressing vegan?

Yes—use maple syrup or agave instead of honey.

2. Do I need vinegar if I’m using citrus juice?

Not necessarily. Citrus provides sufficient acidity for a balanced vinaigrette.

3. Can I use bottled juice?

Fresh juice is best for flavor, but bottled can be used in a pinch.

4. What’s the best oil for this vinaigrette?

Extra virgin olive oil is ideal, but a neutral oil like avocado or grapeseed also works.

5. How long does it last?

Up to 1 week in the refrigerator; shake well before using.

6. Can I use it as a marinade?

Absolutely—it’s great for marinating chicken, shrimp, or tofu.

7. Can I freeze vinaigrette?

Not recommended due to oil separation and citrus degradation.

8. How do I thicken the vinaigrette?

Blend in a bit of Greek yogurt, tahini, or emulsify with mustard.

9. What salads pair well with citrus vinaigrette?

Greens with avocado, grilled chicken, berries, goat cheese, or nuts are excellent matches.

10. Can I omit mustard?

Yes, but it helps with emulsification and adds depth—replace with a pinch of garlic or herbs.

Conclusion

Citrus Vinaigrette is a zesty, invigorating dressing that enhances nearly any dish. With just a few simple ingredients and minutes of prep, it adds a burst of brightness to salads, vegetables, and proteins. Keep a jar ready in your fridge for a flavorful lift whenever you need it.

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