Citrus Vinaigrette Recipe?
I used to love a bottled vinaigrette that had a tangerine/orange flavor, but it's been off the shelves for a few years and I'd like to duplicate it at home. I'm guessing the addition of orange juice would necessitate reducing the vinegar by some amount, but they're not equivalent in acidity, and I can see myself wasting a lot of ingredients in an attempt to make this come out right. Also wondering what kind of oil would be best. Anyone with an existing recipe or a knack for this?
I have a great citrus vinegrette recipe which calls for lime juice (2 limes), orange juice concentrate (a heaping T), water (about a T or so), evoo and salt and pepper to taste. Very delicious. All measurements above approximate, I just throw it together to taste. A bit more orangy with the concentrate as opposed to fresh squeezed, plus I don't always have fresh oranges on hand.
See the recent discussion on vinegrettes.
You can basically substitute orange juice (or any other citrus juice) for the vinegar in a one-to-one ratio.
If you want the vinegrette to be on the acidic side, try replacing half of the vinegar with juice, rather than all of it. I would stick with white wine vinegar, or Champagne vinegar, rather than red wine or balsamic vinegar, when you are mixing it with orange juice.
You sound like you don't want to experiment, but sometimes that's what you have to do to figure out what you like. You might find that you prefer something other than the one-to-one substitution ratio. Just start by mixing 3 tablespoons of oil with 1 tablespoon of juice, and season with salt and pepper. If you feel like you want more of an orange flavor, add another tablespoon of orange juice. I don't think you'll end up wasting ingredients.
Finally, you can use olive oil. But if you want an oil with a more neutral flavor, try grapeseed oil. Or go with part olive oil and part grapeseed oil.