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Melissa Cookston

A Food Blog from The Winningest Woman in BBQ

June 25, 2017 By Melissa Leave a Comment

Citrus Vinaigrette Dressing

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Note- I try to not use brand names unless I believe a certain brand is integral to the flavor that I am looking to achieve.  I am in no way affiliated with O Olive Oil brand, but I love their products and use them often.  They age their vinegars in casks, which give them a nice rounded flavor as opposed to the sharpness of most vinegars.

This is one of my favorite dressings, and I use it often on salads, vegetables and even watermelon.  It is also wonderful as a marinade for chicken or shrimp.  As it is citrus based, only marinade fish or shrimp for 10-15 minutes, or the acids will begin to turn your seafood into ceviche.   Use it as a light glaze when grilling chicken or seafood as well.  Simply brush it on in the last few minutes of cooking for a wonderfully fresh flavor.

Another great use is as a dipping sauce.  When you are looking for something lighter and fresh, this is a wonderful substitute for ranch dressing, or some mayo based sauce.

Citrus Vinaigrette Dressing

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Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 1 cups
Calories:

Ingredients

  • 1/4 cup O brand Orange Blossom Champagne Vinegar
  • 1/4 cup Orange Juice
  • 1 tbs minced shallots optional
  • 1/4 cup honey
  • 1 TBS dijon mustard
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper fresh ground
  • 1/4 cup canola oil
  • 1/4 cup olive oil

Instructions

  • in a bowl, add the canola oil and olive oil. Set aside
  • In a small bowl, add all other ingredients and whisk to incorporate
  • While whisking briskly, drizzle in the olive oil blend to form an emulsion.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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About Melissa Cookston

Melissa Cookston is a 7-time world barbecue champion; owner of Memphis BBQ Company, a successful barbecue restaurant with locations in Horn Lake, Mississippi and Dunwoody, Georgia; an author of two cookbooks, “Smokin in the Boy’s Room” and “Smokin’ Hot in the South;” and a celebrated southern Delta chef who is sponsored by Prairie Fresh.

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