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Here are two great ways to make a bright, savory citrus vinaigrette — an Asian-inspired version and a European-inspired one. They’re both fabulous.
Why we love this recipe
This flexible recipe gives you two great ways to incorporate freshly squeezed lemon and orange juices into lightly sweet, gently tangy vinaigrette.
- The umami-packed, Asian-inspired version incorporates rice vinegar, soy sauce, and toasted sesame oil and is a star element of vegan sushi bowls and salads alike.
- The well-rounded European-inspired version swaps in olive oil, dijon, and champagne vinegar and is a lovely choice for everything from simple mixed greens to whole-dinner salads with chicken, shrimp, and more.
I first published a version of this recipe here back in 2018. I’ve since updated the post for clarity and also made some changes to the recipe itself.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
For the Asian-inspired version
- A balance of freshly squeezed lemon juice, freshly squeezed orange juice, and unseasoned rice vinegar creates a gorgeous spectrum of acidic flavors.
- I like to use a run-of-the-mill mild-tasting honey from the supermarket. You can use whatever kind you like.
- Toasted sesame oil has a strong flavor profile, so I like to balance it with safflower oil. You can use another neutral-tasting oil such as canola, sunflower, peanut, corn, or vegetable oil blend instead of safflower.
- Shallots vary dramatically in size these days. You can use as much or as little as you like in this recipe. I recommend about ¼ cup minced, from one diminutive shallot.
- Lower-sodium soy sauce adds savory depth. If you’d like to keep this recipe gluten-free, be sure to choose a GF variety such as tamari.
For the European-inspired version
- A reasonable extra-virgin olive oil from the supermarket is a good choice here. The flavor will definitely come through, so choose something that you like. But there’s no need to tote out your fancy unfiltered versions with the perfect level of astringency.
- In this version, champagne vinegar works beautifully alongside freshly squeezed lemon juice and freshly squeezed orange juice.
- Here too, I like to use a mild-tasting honey. The more it comes in a plastic bear-shaped container, the better. You can use whatever kind you like.
- Dijon mustard adds great flavor and also helps emulsify the dressing.
How to make it
Here’s an overview of what you’ll do to make a great batch of citrus vinaigrette. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Find a lidded jar to dedicate to your dressing. You can use a recycled jam jar that holds at least 12 ounces, or a pint-sized mason jar. Mince a small shallot and add it to the jar.
- Pour in the lemon juice, orange juice, and vinegar. Let the shallot marinate for a couple of minutes. It doesn’t take long at all for the acid to mellow the bite of the shallot.
- Add the remaining ingredients.
- Screw the lid onto the jar and shake it up until the dressing is emulsified. That’s it!
Expert tips and FAQs
For sure. Both versions of citrus vinaigrette keep well in an airtight container in the fridge for at least a week. Oil can solidify when chilled, so you may want to let it come to room temperature or pop it into the microwave for 10 seconds or so before using.
More favorite vinaigrette recipes
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Citrus Vinaigrette (Two Ways)
Ingredients
Asian-inspired (pictured)
- 1 small shallot, minced
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- 3 tablespoons (45 ml) freshly squeezed orange juice
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) lower-sodium soy sauce
- 1 tablespoon (15 ml) mild-tasting honey
- ¼ cup (60 ml) safflower oil
- ¼ cup (60 ml) toasted sesame oil (regular or hot chili)
European-inspired
- 1 small shallot, minced
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- 3 tablespoons (45 ml) freshly squeezed orange juice
- 2 tablespoons (30 ml) champagne vinegar
- 1 tablespoon (15 ml) mild-tasting honey
- 2 teaspoons (10 grams) dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup (120 ml) olive oil
Instructions
- Place the minced shallot into a small lidded jar.
- Pour in the lemon juice, orange juice, and vinegar.
- Let sit for two to three minutes. The acid will take some of the "bite" out of the raw shallot.
- Add all remaining ingredients to the jar.
- Position the lid and shake well to emulsify.
Notes
- To make this recipe vegan, substitute one tablespoon agave or one teaspoon vegan-friendly sugar for the honey.
- To make the Asian-inspired recipe gluten-free, use a gluten-free variety of soy sauce such as tamari.
- You can include other types of citrus, such as Meyer lemon or lime juice, if you like.
- This dressing keeps well in an airtight container in the fridge for at least a week. Oil can solidify when chilled, so you may want to let it come to room temperature or pop it into the microwave for 10 seconds or so before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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