🍊 Professional Kitchen · Vegan
Three-Citrus Dressing
A bright orange, lemon and lime dressing emulsified with vegetable oil and a restrained touch of sugar.
Behind the plate
This dressing uses equal quantities of three citrus juices, giving sweetness from orange, sharpness from lemon and a floral edge from lime. It is especially useful when a salad needs freshness without vinegar.
The oil is added slowly while the Thermomix runs, forming a light temporary emulsion. The linked quinoa salad uses this page directly instead of repeating the dressing formula.
Why this recipe works
Combining the juices before adding oil creates an even acidic base. A slow, steady stream breaks the oil into fine droplets, while a small amount of sugar and salt rounds the acidity without hiding it.
The recipe
Ingredients
- 150 ml fresh orange juice
- 150 ml fresh lemon juice
- 150 ml fresh lime juice
- 1 tbsp granulated sugar
- Fine salt, to taste
- Freshly ground black pepper, to taste
- 1 litre vegetable oil
Method
- Place the orange, lemon and lime juices in the Thermomix with the sugar, salt and pepper.
- Mix at speed 4 until the sugar and salt have dissolved completely.
- Keep the machine running and pour in the vegetable oil in a very slow, steady stream.
- Continue blending only until the dressing is evenly combined and lightly emulsified.
- Taste and adjust the salt, pepper or sugar, then transfer to a clean bottle, label and refrigerate. Shake before use.
Chef’s notes
- Fresh citrus varies in sweetness and acidity, so the final balance must always be tasted.
- Pour the oil slowly; adding it all at once produces a loose, uneven dressing.
- This is a naturally temporary emulsion and may separate during storage. Shake thoroughly before every service.
At the table
Use on the linked quinoa, bulgur and fruit salad, or with leafy salads, grilled vegetables and seafood.