Chilli and Orange Dressing

Name: Chilli And Orange Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 90 ml
Cuisine: French Classic
Ingredients: 20 ml Orange Juice; 5 ml Honey; 5 ml Dijon Mustard; 10 ml White Wine Vinegar; 50 ml Olive Oil; 10 g Chile; season to taste Salt; season to taste Pepper

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

Citrus-Honey from a starred kitchen.

Ratio

Orange Juice 20 mlHoney 5 mlDijon Mustard 5 mlWhite Wine Vinegar 10 mlOlive Oil 50 ml

Ingredients

Orange Juice — 20 ml
Honey — 5 ml
Dijon Mustard — 5 ml
White Wine Vinegar — 10 ml
Olive Oil — 50 ml
Chile — 10 g
Salt — season to taste
Pepper — season to taste

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Russell Brown works in Modern British / seafood at Sienna; credentials include Michelin 1* (Sienna, Dorchester, 2010-2013).

Originally published as Chilli and Orange Dressing.

Adapted from a Russell Brown recipe (Russell Brown / Great British Chefs (lamb leg steak salad)).

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 Russell Brown / Great British Chefs (lamb leg steak salad) (published as “Chilli and Orange Dressing”). Full citation lives in Provenance.