Receta Orange Chipotle Vinaigrette
This recipe is adapted from one by Julie Campoy in her book Julienne. I made some changes to it. I added garlic, used more honey and reduced 50% more orange juice. I also added Mexican oregano and cut back on the cumin a bit. This produces a thin vinaigrette. If you want it thicker whisk in a couple of tablespoons of mayonnaise. The sauce freezes well and is good any kind of protein or as a different salad dressing on greens.
Tiempo de Prep: | American |
Tiempo para Cocinar: | Raciónes: 6 |
Ingredientes
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Direcciones
- Boil the orange juice and garlic in a small saucepan until reduce to 3/4 cup, about 15 minutes. Cool completely.
- Combine the organe juice reduction and the remaining ingredients in blender. Blend until smooth. Season to taste with salt and garlic pepper.
- For a thicker consistency add a couple of Tbs of mayonnaise and whish to combine.