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Receta Orange Chipotle Vinaigrette
by Bob Vincent

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.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 1 1/2 cup fresh orange juice
  • 1/3 cup olive oil
  • 1 Tbs honey
  • 2 Tbs cilantro, chopped
  • 2 Tbs fresh lime juice
  • 1 Tbs grated orange zest
  • 1/2 tsp ground cumin
  • 1/2 tsp Mexican oregano
  • 1 tsp lime zest
  • 1 tsp minced chipotle chiles in adodo (or to taste)
  • 1 clove garlic minced
  • salt/garlic pepper to taste

Direcciones

  1. Boil the orange juice and garlic in a small saucepan until reduce to 3/4 cup, about 15 minutes. Cool completely.
  2. Combine the organe juice reduction and the remaining ingredients in blender. Blend until smooth. Season to taste with salt and garlic pepper.
  3. For a thicker consistency add a couple of Tbs of mayonnaise and whish to combine.