Meyer Lemon Dressing ~ Big Sur Bakery

Meyer Lemon Dressing  ~  Big Sur Bakery

This is a very universal dressing.  It can be used on shell fish, grilled fish, roasted or grilled veggies, like asparagus and beets.  The reduction of the orange juice gives it the viscosity.  It will keep several days in the refrigerator.  Makes 1 cup.

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Meyer Lemon Dressing

Ingredients:

1/2 cup freshly squeezed orange juice

2 tablespoons golden or white balsamic vinegar

1 1/2 teaspoons Dijon mustard

3/4 teaspoon kosher salt

2 tablespoons freshly squeezed Meyer lemon juice

Grated zest of one Meyer lemon

3/4 cup canola oil or rice bran oil

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Directions:
Pour the orange juice in a small pan and reduce it over medium-high heat until syrupy, about 5 to 7 minutes.  You should be left with about 1 tablespoon.  Put the orange syrup, vinegar, mustard, salt, lemon zest,

and juice in a blender.  With the blender running slowly add the oil in a slow and steady stream until the dressing is thick and emulsified.  Transfer the dressing to a plastic container or glass jar and refrigerate until ready to use.  

Recipe from The Big Sur Bakery.