Reduced-Orange Citrus Vinaigrette

Name: Reduced-Orange Citrus Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: ⅓ cup (80 ml) Orange Juice; about 1 shallot (30 g) Shallot; 1 tsp minced fresh thyme (5 ml) Thyme; 2 Tbsp balsamic vinegar (30 ml) Balsamic; ⅓ cup EVOO (80 ml) Olive Oil; ⅓ cup walnut oil or hazelnut oil (80 ml) Walnut Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · CITRUS SALADS

A dressing for citrus salads.

Wolfgang Puck's reduced-orange vinaigrette for citrus salads.

On the jar

REDUCED-ORAN

Method: shake
Yield: about 1¼ cups
Ingredients: 8
Jar batch: 0.95× recipe

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Ratio

ORANGE JUICE 80 mlOLIVE OIL 80 mlWALNUT OIL 80 mlBALSAMIC 30 ml

Ingredients

Orange Juice⅓ cup (80 ml)
Shallotabout 1 shallot (30 g)
Thyme1 tsp minced fresh thyme (5 ml)
Balsamic2 Tbsp balsamic vinegar (30 ml)
Olive Oil⅓ cup EVOO (80 ml)
Walnut Oil⅓ cup walnut oil or hazelnut oil (80 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): ORANGE JUICE, OLIVE OIL, WALNUT OIL, BALSAMIC.
Add by count: 1 SHALLOT.
Season to finish: THYME (about 1½ tsp), SALT (to taste), PEPPER (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. 8 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 star · 1 national award

Reduced-Orange Citrus Vinaigrette★ STARRED KITCHENOn the jar: REDUCED-ORAN
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Shallot-Thyme Vinaigrette★ STARRED KITCHENOn the jar: SHERRY-SHALL
Ginger Soy Vinaigrette★ STARRED KITCHENOn the jar: GINGER SOY

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Provenance

Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.

Adapted from a Wolfgang Puck recipe (Wolfgang Puck / Twin Cities 2014 vinaigrette primer).

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 0.95× 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 Wolfgang Puck / Twin Cities 2014 vinaigrette primer (published as “Reduced-Orange Citrus Vinaigrette”). Full citation lives in Provenance.

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