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This tangy, rich vinaigrette is made and packed with real fruit juice, vinegar, Dijon mustard, and honey and is typically ideal for any meal. Make the fruit-based vinaigrette more appetizing and bolder with other herbs and spices.

Orange Vinaigrette



  1. Reduce the orange juice and cider vinegar down to 1 cup over moderate heat in a heavy pot.
  2. Stir regularly with a wooden spoon. Be careful; once it starts to thicken, then it will stick and burn to the bottom of the pot.
  3. Allow this to cool before proceeding. [2]
  4. Place the remaining orange juice in a stainless steel bowl.
  5. Add the Dijon mustard and the honey, and using a wire whisk, whisk it together.
  6. Then very slowly add the oil in a steady stream, constantly whisking. Continue until all the oil is added.
  7. If at any time that it appears that the mixture is becoming too saturated with oil and might separate, then add 1 tbsp. of the cold water, while still whisking. Then continue with the remainder of the oil.
  8. Add the fresh ground pepper. Pour the fruit-based vinaigrette into a fresh plastic bottle then reserve this in the refrigerator.

Nutritional Information[]

Servings: 4 cups or 3-7 tablespoons


  1. The cold water is only to use if it appears that the dressing is going to separate, if it does, add 1 tbsp of the cold water while whisking.
  2. If you do not have the time to reduce orange juice, you can use thawed, frozen orange concentrate, and stir in the cider vinegar. This does not produce as good a dressing however.



How To Make an Orange Vinaigrette