Emulsifier Free Orange-Garlic Vinaigrette
Bright citrus, warm garlic, and a gentle kick of ginger make this vinaigrette one of those dressings you'll want to put on absolutely everything. Store-bought dressings are notorious for sneaking in lecithin, polysorbates, and other emulsifying additives — this one skips all of that entirely, relying instead on a slow drizzle of extra-virgin olive oil and constant whisking to bring everything together naturally. The result is a lightly thickened, glossy dressing that clings beautifully to greens without a single additive in sight. Raw honey rounds out the apple cider vinegar, while turmeric adds a subtle earthiness and a gorgeous golden hue. Fresh thyme is optional but worth it if you have it on hand — it adds a herby, almost floral note that plays beautifully against the orange zest. Because the dressing separates on standing (no artificial stabilizers, remember), just give it a good shake or whisk before you pour — totally normal and honestly a sign you're doing things right.
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Learn more →Ingredients
8 servings
- ¼ cup fresh orange juice (from about 1 large orange)
- 1 tsp orange zest
- 3 tbsp apple cider vinegar
- 1 clove garlic, finely minced or grated
- ½ tsp fresh ginger, finely grated
- 1 tsp raw honey
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the orange juice, orange zest, apple cider vinegar, garlic, ginger, honey, sea salt, and turmeric in a small bowl or jar and whisk together until the honey is fully dissolved.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute. Stir in the fresh thyme, if using.
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