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Food & Entertaining

Orange-Thyme Vinaigrette

Author: Chef ALLAN SCHANBACHER
Issue: June, 2008
Photo by Brian W. Lilley
Makes 2 cups

¼ cup orange juice reduction (see June 2008 Phoenix Home &Garden Magazine’s Test Kitchen sidebar)
¼ cup red wine vinegar
2 teaspoons fresh thyme leaves
2 teaspoons chopped shallot
2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
1 1/3 cups extra-virgin olive oil, or grape seed oil for a lighter taste

1.
Place the first 6 ingredients into a blender. Puree on high speed.
2. Turn blender to low and with it running, slowly add the oil in a steady stream. This should yield a creamy vinaigrette. If too thick, add 1 to 2 tablespoons cold water at the end. Check seasoning and remember to season the salad also.

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