blend · dressing
HATTED KITCHENPrep 10 minCoppermill Blood Orange
Independent adaptation of a publicly published Guy Grossi recipe. Not affiliated with, sponsored by, or endorsed by Guy Grossi.
From a hatted kitchen.
Ratio
Ingredients
- Blood Orange — 1 blood orange
- Verjuice — 125 ml (½ cup) verjuice
- Olive Oil — 125 ml (½ cup) olive oil
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
Coppermill Blood Orange 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:
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Provenance
Guy Grossi — published sauce recipes in the PantryFlex catalog. Good Food Guide 2 hats (Grossi Florentino).
Originally published as Blood Orange Sauce.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Guy Grossi / Gourmet Traveller (kingfish carpaccio) (published as “Blood Orange Sauce”). Full citation lives in Provenance.