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Orange Vinaigrette I

A citrus vinaigrette made with orange juice, lime juice, red onion, mustard, chili powder, vinegar, and olive oil.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Lime and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 3,491 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Orange Vinaigrette I

Ingredients

Directions

Make the orange syrup

  1. In a saucepan over high heat, reduce the orange juice until it forms a syrup.

  2. Let the syrup cool slightly.

Make the dressing

  1. In a blender, combine the orange syrup, onion, lime juice, mustard, chili powder and vinegar.

  2. Blend for 30 seconds.

  3. With the blender running, slowly add the olive oil until the dressing emulsifies.

  4. Season to taste with salt and pepper.

  5. Pour into a squeeze bottle.

Serve

  1. May be prepared up to 1 day ahead and refrigerated.

  2. Bring to room temperature before serving.

Nutrition, whole recipe (rough)

256Calories
3 gProtein
15 gFat
32 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Orange Juice1 medium (131g)62
Red Onion1 medium (110g)44
Limejuice of 1 lime (44ml)11
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lime + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Orange + limetop 4% of all pairs
    Smell alikestrong
    Cooked together937 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Lime + mustardtop 7% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh orange juice
Reduced to a syrup, it gives concentrated sweetness and orange flavor to the dressing.
Olive oil
Forms the fat base of the emulsion, giving the dressing its body and smooth mouthfeel.
Dijon mustard
Its emulsifiers help hold the oil and juice together in a stable dressing.
Red wine vinegar
Adds acidity that balances the sweetness of the orange syrup.
Fresh lime juice
Adds bright acidity that lifts the citrus flavor.
Ancho chili powder
Adds smoky, mildly spicy aroma and depth of flavor.

The step that matters

Adding the olive oil slowly while the blender runs. Oil must be added gradually so it disperses into tiny droplets; adding it too fast prevents emulsification and the dressing separates.

Swap the orange

How well each one fits the dish's main ingredients (onion, lime, mustard, red wine, vinegar, olive, pepper):

  1. Avocadofits better
  2. Mangofits better
  3. Lemonfits better
  4. Orangethe original

Fit is the average pairing score against onion, lime, mustard, red wine, vinegar, olive, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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