Lemon-Orange Dressing

Name: Lemon-Orange Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 1½ tbsp grainy Dijon mustard (22.5 ml) Grain Mustard; 1 tbsp apple cider vinegar (15 ml) Cider Vinegar; zest of 1 lemon Lemon Zest; juice of 1 lemon (45 ml) Lemon Juice; zest of 1 orange Orange Zest; 1 cup (250 ml) Canola Oil

Independent adaptation of a publicly published Dale Mackay recipe. Not affiliated with, sponsored by, or endorsed by Dale Mackay.

DRESSING · BRUSSELS SPROUT & SHAVED VEGETABLE SALADS

In the published recipe, this is the dressing for Brussels sprout salad.

MacKay's citrus-Dijon dressing for a Brussels sprout salad.

On the jar

LEMON-ORANGE

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Grain Mustard 23 mlCider Vinegar 15 mlLemon Juice 45 mlCanola Oil 250 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Grain Mustard1½ tbsp grainy Dijon mustard (22.5 ml)
Cider Vinegar1 tbsp apple cider vinegar (15 ml)
Lemon Zestzest of 1 lemon
Lemon Juicejuice of 1 lemon (45 ml)
Orange Zestzest of 1 orange
Canola Oil1 cup (250 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Lemon-Orange Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 1 national award

Mustard-Dill DressingCHAMPION CHEFOn the jar: HONEY-MUSTAR
Garlic-Mustard AioliCHAMPION CHEFOn the jar: AIOLI
Sesame Soy DressingCHAMPION CHEFOn the jar: GINGER-SOY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Dale MacKay. Canadian / contemporary. Cited awards include: Top Chef Canada winner S1 (2011).

Adapted from a Dale MacKay recipe (Dale MacKay / food.crs (Brussels sprout salad; re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dale MacKay / food.crs (Brussels sprout salad; re-eligible under §1 v2 2026-07-18) (published as “Lemon-Orange Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar