Roasted Chilli-Orange Dressing

Name: Roasted Chilli-Orange Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 440 ml
Cuisine: French Classic
Ingredients: 4 oranges, or bloody oranges, juiced Orange Juice; 10 g Chile; 7.04 ml Honey; 9.52 ml Dijon Mustard; 50 ml White Wine Vinegar; 250 ml Grapeseed Oil; 2 g Salt; 0.5 g 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

Honey 7 mlDijon Mustard 10 mlWhite Wine Vinegar 50 mlGrapeseed Oil 250 ml

Ingredients

Orange Juice — 4 oranges, or bloody oranges, juiced
Chile — 10 g
Honey — 7.04 ml
Dijon Mustard — 9.52 ml
White Wine Vinegar — 50 ml
Grapeseed Oil — 250 ml
Salt — 2 g
Pepper — 0.5 g

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).

Adapted from a Russell Brown recipe (Russell Brown / Great British Chefs (sea bass panzanella)).

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 (sea bass panzanella) (published as “Roasted Chilli-Orange Dressing”). Full citation lives in Provenance.