- 100 ml lemon juice 2-3 medium lemons
- 50 ml orange juice 1 orange
- ¼ tsp salt
- 1 tsp sugar
- ½ tsp mustard
- 2 tbsp water
- 1/16 tsp xanthan gum
- 100 ml olive oil extra virgin and high quality
- 100 ml peanut oil or any other neutral oil (not coconut oil)
Sweating the Shallot
- 60 g shallot about one medium sized shallot
- 1 tbsp vegetable oil
- 2 tbsps water
Slice the shallot into a julienne (thinly sliced longways). Add 1 tbsp vegetable oil and heat over low medium-low heat.
Once the pan is hot add the onions and turn down to low heat. Add the 2 tbsp water and a pinch of salt. Cook slowly for about 5-10 minutes taking care that the shallot does not brown at all.
The shallots will look translucent like this when ready. This step removes the raw onion flavour and sweetens the shallots slightly.
Add everything together and blend.
The vinaigrette may need a touch more of lemon juice or a small pinch of salt to finish it, but this is all personal preference. Season to your liking.Store in a squeeze bottle or mason jar. Keep for no more than one week.
If you don't have shallots you can use white onions instead.
If you've made a vinaigrette without xanthan you know that you have to slowly add the oil into the lemon juice otherwise it will split. With xanthan you can add everything at once and blend with a hand blender and its will magically be emulsified.
You can omit the sugar if you want a healthier dressing.
Be careful when measuring xanthan gum as it is super powerful. Don't over measure this.
Calories: 499kcal | Carbohydrates: 7g | Protein: 1g | Fat: 54g | Saturated Fat: 11g | Sodium: 157mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 17mg | Calcium: 6mg | Iron: 1mg