blend · vinaigrette
NATIONAL AWARD WINNERPrep 10 minIronbridge Orange
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
Ingredients
- Sage — 4 sage leaves
- Orange Zest — 1 Tbsp orange zest, pith removed (15 ml)
- Orange — 1/2 cup orange segments (120 ml)
- Coriander Seed — 1 Tbsp toasted coriander seeds (15 ml)
- Shallot — 2 peeled shallots
- Cider Vinegar — 1/2 cup apple cider vinegar (120 ml)
- Olive Oil — 1 cup extra virgin olive oil (240 ml)
- Orange Marm — 1/2 cup orange 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.
Companion jar
Ironbridge 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jose Garces works in Latin American / Spanish; credentials include James Beard Best Chef: Mid-Atlantic 2009.
Originally published as Orange Vinaigrette.
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 Jose Garces / CBS This Morning The Dish (ember-roasted beets) (published as “Orange Vinaigrette”). Full citation lives in Provenance.