Roasted Chilli Orange Dressing

Name: Roasted Chilli Orange Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (440 ml)
Cuisine: French Classic
Ingredients: 4 oranges, or bloody oranges, juiced Orange Juice; 1 small red chilli (skin charred, deseeded, chopped) Chile; about 1½ tsp (7 ml) Honey; about 2 tsp (10 ml) Dijon Mustard; about 3 Tbsp (50 ml) White Wine Vinegar; 1 cup (250 ml) Grapeseed Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · SEA BASS & PRAWNS & PANZANELLA

In the published recipe, this is the dressing for sea bass panzanella.

The dressing from Brown's sea bass panzanella.

On the jar

CITRUS-HONEY

Method: stove
Yield: about 1¾ cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

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

Ingredients

Orange Juice4 oranges, or bloody oranges, juiced
Chile1 small red chilli (skin charred, deseeded, chopped)
Honeyabout 1½ tsp (7 ml)
Dijon Mustardabout 2 tsp (10 ml)
White Wine Vinegarabout 3 Tbsp (50 ml)
Grapeseed Oil1 cup (250 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (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.

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Companion jar

Roasted Chilli Orange Dressing wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 2 national awards

Chilli and Orange Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Chunky Orange VinaigretteNATIONAL AWARD WINNEROn the jar: CHUNKY
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

Originally published as Roasted Chilli-Orange Dressing.

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar