Equipment
* optional
Ingredients
Aromatics and Acids
- 60 ml balsamic vinegar
- 45 ml orange juice, freshly squeezed
- 15 g dijon mustard
- 15 ml raw agave nectar
- 1 garlic, peeled and roughly chopped
- 3 g sea salt
- 1 g black pepper, freshly ground
Fats
- 120 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 120 kcal
- Protein
- 0 g
- Carbohydrates
- 3 g
- Fat
- 12 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 135 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 21 mg
- Calcium
- 5 mg
- Iron
- 0.2 mg
- Magnesium
- 2 mg
- Phosphorus
- 3 mg
- Zinc
- 0.0 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 2 mcg
- Water
- 9 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the balsamic vinegar, fresh orange juice, Dijon mustard, raw agave nectar, garlic clove, sea salt, and black pepper in the jar of a blender.
Blend the ingredients on medium speed until the garlic is completely puréed and the mixture appears homogeneous.
With the blender running on its lowest speed setting, slowly and steadily stream the extra virgin olive oil through the opening in the blender lid.
Chef's Notes
- Using freshly squeezed orange juice is non-negotiable here; pasteurized bottled juice lacks the bright, volatile aromatic compounds needed to lift the heavy balsamic.
- For a strictly raw preparation, ensure your mustard is raw or substitute it with 15g of raw stone-ground mustard or hydrated chia seeds as the emulsifying agent.
- Balsamic vinegars vary wildly in sweetness. Taste your completed vinaigrette by dipping a leaf of lettuce into it rather than tasting it directly from a spoon to gauge its true flavor balance.
- To customize this for heartier winter salads, try adding half a gram of finely grated fresh ginger or a pinch of ground cinnamon to the base before blending.
Storage
Refrigerator: 1 week — Olive oil may solidify slightly when chilled. Let stand at room temperature for 10 minutes and shake vigorously before using.
Troubleshooting
Vinaigrette is watery or separated into distinct layers of oil and liquid
Cause: The olive oil was added too rapidly, breaking the emulsion
Fix: Transfer the broken vinaigrette to a separate container. Add an extra 5g of Dijon mustard to the empty blender. With the blender running, slowly stream the broken vinaigrette back into the mustard to re-emulsify.
Prevention: Stream the oil very slowly, drop by drop at first, while agitating constantly
Cultural Context
Vinaigrettes have ancient origins in Mediterranean culinary practices, traditionally relying on a strict ratio of three parts oil to one part vinegar. The modern variation of adding citrus juices and sweet elements like agave reflects a contemporary fusion approach. By leveraging the natural emulsifying properties of mustard and physical agitation, this recipe achieves a rich, creamy texture akin to dairy-based dressings, popularized by modern plant-based diets.
