Citrus Vinaigrette (Two Ways)

5 from 3 votes

Citrus Vinaigrette (Two Ways)

Here are two great ways to make citrus vinaigrette. Depending on what you'll be serving it with, I've given you the option to lean into Asian-inspired flavors with rice vinegar, soy sauce, and toasted sesame oil, or European-inspired flavors with champagne vinegar, dijon, and olive oil. Both versions are lovely, bright, and savory.

Prep Time5

Total Time5

Course: Sauces and Condiments

Cuisine: American

Keyword: citrus vinaigrette

Calories: 32kcal

Author: Carolyn Gratzer Cope

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