Orange Vinaigrette

Name: Orange Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 650 ml
Cuisine: Latin
Ingredients: 2 g Sage; 15 ml Orange Zest; 120 ml Orange; 15 ml Coriander Seed; 60 g Shallot; 120 ml Cider Vinegar; 240 ml Olive Oil; 120 ml Marmalade

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

Orange from a national-award-winning chef.

Ratio

Orange Zest 15 mlOrange 120 mlCoriander Seed 15 mlCider Vinegar 120 mlOlive Oil 240 mlMarmalade 120 ml

Ingredients

Sage — 2 g
Orange Zest — 15 ml
Orange — 120 ml
Coriander Seed — 15 ml
Shallot — 60 g
Cider Vinegar — 120 ml
Olive Oil — 240 ml
Marmalade — 120 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.

Provenance

Jose Garces works in Latin American / Spanish; credentials include James Beard Best Chef: Mid-Atlantic 2009.

Adapted from a Jose Garces recipe (Jose Garces / CBS This Morning The Dish (ember-roasted beets)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jose Garces / CBS This Morning The Dish (ember-roasted beets) (published as “Orange Vinaigrette”). Full citation lives in Provenance.