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RECIPESSalad Dressings pg 2 >  Orange Vinaigrette Dressing


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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.

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