Creamy Citrus Vinaigrette


For whatever reason, it seems to be hugely expensive to buy a good vinaigrette. When my favourite Lemon and Orange vinaigrette went off the market I decided to make my own. This is pretty darn close to that recipe and a lot healthier. Thanks to Taylor Farms Food for the basic recipe which I’ve adapted slightly, adding lemon juice, ginger and herbs. I also whizzed the ingredients in my Nutribullet (you can just as easily use a blender) which produced a very creamy version. But you can simply whisk the mixture as per the recipe for a standard style of vinaigrette. It’s a very flexible recipe, so add, subtract or adapt in terms of ingredients to suit your own preferences.


Makes about a cup


  • ½ cup olive oil (or avocado oil)
  • 2 tablespoons apple cider vinegar
  • Juice of 1 orange
  • Zest of 1 orange
  • Juice of 1 small lemon
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • Grated ginger (to taste)
  • 1 clove garlic, minced
  • Salt & freshly ground black pepper
  • 1 teaspoon finely chopped fresh herbs (like flat-leaf parsley, basil, lemon basil, chives, etc.)


  1. In a bowl combine vinegar, orange juice, orange zest, lemon juice, mustard, honey, ginger and garlic, then vigorously whisk in olive oil and season with salt and pepper and herbs.
  2. Note: If you want a creamy version of this vinaigrette (see the picture above), put all the ingredients (except the herbs, which you add in afterwards) into a high powered blender instead. It will eventually separate, so give it a good shake before using again.
  3. Pour liberally over your favourite salad. Store in the refrigerator.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting



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