Burnt Honey And Orange Vinaigrette Recipes

ORANGE HONEY VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl. Blend with a wire whisk.
• Can be stored in the refrigerator for up to one week.

ORANGE VINAIGRETTE

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

BURNT HONEY AND ORANGE VINAIGRETTE

Steps:

• Pour the honey into a 2½ cup saucepan or a small nonstick skillet.
• Cook on medium heat until it begins to foam up, then reduce heat slightly and cook 4 to 5 minutes, swirling the pan occasionally, or until the honey begins to caramelize and turn a light brown.
• Remove pan from heat and pour in the orange juice.
• Set back on burner and stir to dissolve the honey.
• Stir in orange zest.
• Pour into a bowl and cool.
• Whisk in vinegar, salt, pepper and oils until thickened and blended.
• Refrigerate until ready to use.

ORANGE VINAIGRETTE

Steps:

• In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
• In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

CREAMY ORANGE VINAIGRETTE

Steps:

• Place all the ingredients in a blender jar and process them at medium speed until creamy. Or, combine the orange juice, vinegar, orange peel and salt in a bowl and whisk them together, then beat in the yogurt "cheese" until well-combined. Gradually beat in the oil and, if desired, season with cayenne or pepper. Use as a dressing for shredded cabbage or other salads or as a sauce for tofu, fish or tempeh.

HONEY VINAIGRETTE

Steps:

• In a medium bowl, whisk together vinegar, mustard, shallot, honey, salt, and pepper. Slowly whisk in oil until emulsified.

CREAMY ORANGE VINAIGRETTE

Steps:

• Toast cumin in a dry small skillet over high heat until fragrant, about 1 minute. Finely grind with a mortar and pestle or in a spice grinder.
• Zest orange; set zest aside. Cut pith from orange. Working over a bowl to catch juices, cut orange segments from membrane, letting them fall into bowl. Squeeze any remaining juice from membrane into bowl. Remove segments, and coarsely chop; return to bowl.
• Whisk together mustard, honey, vinegar, 1 teaspoon salt, and cumin. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in orange flesh, juice, zest, and the cream; whisk until thickened. Season with salt and pepper.

BLOOD ORANGE VINAIGRETTE

Steps:

• Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.