Citrus Balsamic Vinaigrette

Name: Citrus Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: French Classic
Ingredients: 1 tsp mustard seeds soaked in 1 Tbsp classic balsamic + grated lime (5 ml) Mustard Seed; 1 Tbsp classic balsamic (mustard soak) (15 ml) Balsamic; about ½ lime (3 g) Lime; 5 Tbsp olive oil (75 ml) Olive Oil; citrus olive oil finish Citrus Olive O; 2 g orange zest Orange Zest; reduced balsamic cream finish Balsamic Cream

Independent adaptation of a publicly published Thomas Prod'Homme recipe. Not affiliated with, sponsored by, or endorsed by Thomas Prod'Homme.

DRESSING · GREEN SALADS

In the published recipe, this is the dressing for s salad.

Prod'homme's citrus balsamic vinaigrette for salads.

On the jar

CITRUS

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 2.85× recipe

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Ratio

OLIVE OIL 75 mlBALSAMIC 15 ml

Ingredients

Mustard Seed1 tsp mustard seeds soaked in 1 Tbsp classic balsamic + grated lime (5 ml)
Balsamic1 Tbsp classic balsamic (mustard soak) (15 ml)
Limeabout ½ lime (3 g)
Olive Oil5 Tbsp olive oil (75 ml)
Citrus Olive Ocitrus olive oil finish
Orange Zest2 g orange zest
Balsamic Creamreduced balsamic cream finish

Method

Pour to the lines in order (bottom → top): OLIVE OIL, BALSAMIC.
Season to finish: MUSTARD SEED (about 2 tsp), LIME (about 1 Tbsp), CITRUS OLIVE O (to taste), ORANGE ZEST (about 1 Tbsp), BALSAMIC CREAM (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 3 national awards

Citrus Balsamic Vinaigrette★ STARRED KITCHENOn the jar: CITRUS
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Garlic-Champagne-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Champagne-Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: NAPA WINE

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Provenance

Thomas Prod'homme. French / Alpine. Cited awards include: Michelin 1* (Baumanière 1850, Hôtel du Strato, Courchevel).

Adapted from a Thomas Prod'homme recipe (Thomas Prod'homme / vegetarians.co.nz salad dressing roundup).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Thomas Prod'homme / vegetarians.co.nz salad dressing roundup (published as “Citrus Balsamic Vinaigrette”). 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.

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