How to Make Orange Vinaigrette

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If you want to make orange vinaigrette, you'll need to get the proportion of lime juice correct. Make orange vinaigrette with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Chef Skills & Recipes
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Video Transcript

My name is Ryan Wagner and I'm going to show you how to make orange vinaigrette. Now the tricky part about orange vinaigrette is the orange juice doesn't have a lot of acid in it like lemon juice or lime juice. So by the time you put it on anything, it's comes out really watery. I'll show you a little secret to avoid that. First I'm going to add two cups of orange juice to the pot to simmer. The reason I'm doing this is to remove as much water as possible and concentrate the orange juice. For a spice, I'm going to add in here is cardamom, we've got five parts. Next I'm going to add three juniper berries and one stick of cinnamon that I've crushed. After that, two star anise pods, and three cloves. So, I'm going to let this mixture cook on the stove and reduce, meaning evaporate out the water until it's about 20 percent of what it started at. It'll start to thicken out. Now the mixture's thickened up, so I'm going to go ahead and strain it to get rid of the spices. I'll strain it through a fine sieve. And the liquid's that left, we'll cool it down and we'll go ahead and add it to a squeeze bottle. The reason I use a squeeze because it's quick, it's simple and it avoids having to wash more dishes. To the squeeze bottle, I'm going to add two ounces of apple cider vinegar just to add a little acidity and four ounces of olive oil or grapeseed oil. I'll shake this up. This is your final vinaigrette. Notice how nice and thick it is compared to the watery vinaigrette we'd end up, if we'd just used orange juice.

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