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Recipe: Dressing Citrus Vinagrette

SKU: Recipe Dressing 10

DESCRIPTION

Homemade Citrus Vinaigrette

Chef Leo Urchipia

Radisson Blu Minneapolis Downtown

Homemade Citrus Vinaigrette/Serving size: 1 QT

White Balsamic Vinaigrette : 4.0 oz.

Orange Puree:  2.7 oz.

Fresh Lemon Juice:  1.3 oz.

Fresh Lime Juice:  1.3 oz.

Canola Oil : 20 oz.

Dijon Mustard : 2 tsp.

Honey : 4 tsp.

Shallots:   5 oz.

Garlic Cloves : 2

Salt: 2 tsp.

Fresh Cracked Black Pepper : 1 tsp.

Olive Oil : 1 oz.

Blend Citrus Vinaigrette and White Balsamic Vinaigrette

Add Garlic, Shallots, Salt, Pepper, Honey and Dijon Mustard

Blend on High

Once well-blended, change setting to low. Remove lid.

Add Orange Puree, Lemon and Lime Juice

Slowly add Olive Oil

Slowly add Canola Oil

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ADDITIONAL INFO

Category: All

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