Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home

RECIPESSalad Dressings pg 2 >  Orange Vinaigrette Dressing



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass


Step One
1 Quart Fresh Squeezed Orange Juice
1/4 cup Cider Vinegar

Reduce the Orange Juice and Cider Vinegar down to 1 cup over medium heat in a heavy pot. Stir regularly with a wooden spoon.

Be careful, once it starts to thicken it can stick and burn to the bottom of the pot.

Allow this to cool before proceeding.

If you do not have the time to reduce Orange Juice, you can use Thawed, Frozen Orange Concentrate, and stir in the Cider Vinegar. This does not produce as good a dressing however.

Step Two
1 cup of Orange juice reduction (or concentrate)
1 TB Dijon Mustard
3 TB honey
2 1/2 cups Canola Oil
2 Pinches fresh ground pepper
2 TB cold water just in case
* See Note Below Before Starting

Place the reduction (or concentrate) in a stainless steel bowl.

Add the Dijon mustard and the honey, and using a wire whisk, whisk it together. Then very slowly add the oil in a steady stream, constantly whisking. Continue until all the oil is added.

If at any time it appears that the mixture is becoming too saturated with oil and might separate, add 1 TB of the cold water, while still whisking. Then continue with the remainder of the oil.

Add the fresh ground pepper.

The cold water is only to use if it appears that the dressing is  going to separate, if it does, add 1 TB of the cold water while whisking.


Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.