Blood orange season is in full swing here in California, and I couldn’t be happier! My neighbor has a beautiful big blood orange tree with a big branch that dangles into my backyard. This year was a very fruitful year for the tree and we ended up with over 20 blood oranges on our side of the fence. I love the versatility of blood oranges in both sweet and savory recipes. Today I am sharing a SUPER easy blood orange balsamic vinaigrette recipe that you need to try ASAP!
Blood orange balsamic vinaigrette ingredients
- Blood orange juice
- Balsamic vinegar
- Minced garlic
- Dijon mustard
- Fresh thyme
- Sea salt
- Black pepper
- Extra virgin olive oil (EVOO)
Making the blood orange vinaigrette
If you are anything like I was a few years ago, the idea of making your own vinaigrette seems intimidating! I am here to ensure you that it is a lot easier than you probably think!
Step one: Combine all ingredient except the oil in a blender and pulse for 15-20 seconds.
Step two: Emulsify the oil into the ingredients in the blender.
My biggest tip to a successful vinaigrette is do not rush the emulsification process, or it will not emulsify LOL! Emulsification is the process of of combining oil and a water based ingredient. In this case, we are combining EVOO with blood orange juice and vinegar. With the blender running on its lowest setting, SLOWY pour in a steady stream of the EVOO. The oil stream should be no larger than a pencil.
Once the oil has been emulsify, store the dressing in an air tight container in the fridge for up to 10 days.
Looking for other salad dressing ideas?
Check out this recipe from my blog archives!
Did you try this blood orange vinaigrette? I’d love to hear your thoughts in the comments below. Don’t forget to tag us in your photos on social @mandy.macc.bakes.
Easy Blood Orange Balsamic Vinaigrette
This easy blood orange vinaigrette is sure to elevate any salad. It is easy to make and comes together in just a few minutes!
Blend ingredients except the extra virgin olive oil for 15-20 seconds.
With the blender running on its lowest speed, slowly pour in extra virgin olive oil until combined.
Store vinaigrette in an air-tight container in the fridge for up to 10 days.