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Citrus Viniagrette

yield
2 quart/1.7KG (850g/quart)
servings
expiration date
5 days
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • White wine vinegar - 8 oz fl.
  • Lemon juice - 8 oz fl.
  • Orange juice - 8 oz fl.
  • Honey - 4 oz fl.
  • Sliced garlic - 1 oz
  • Shallots diced - 2 oz
  • Dijon Mustard - 3 TBSP
  • Blended Olive Oil - 38 oz fl
  • Extra virgin olive oil - 4 oz fl
  • Kosher salt - 14 grams
sourcing
PROCEDURE
  • Combine all ingredients, except the oils, in the vita-prep.
  • Process until smooth. With the motor running, drizzle in the oils until completely incorporated and emulsified.
  • Vinaigrette will not stay emulsified. It will break & will need to be shaken well when used to dress.
CRITICAL CONTROL POINT
VIDEO