Warm Orange Soybean Oil Vinaigrette

Warm Orange Soybean Oil Vinaigrette Recipe

Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Warm Orange Soybean Oil Vinaigrette is a delicious and versatile dressing that can be used on salads, vegetables, or as a marinade for meats. The combination of soybean oil, orange juice, and cider vinegar creates a tangy and flavorful vinaigrette that is sure to impress your guests.

History

This recipe for Warm Orange Soybean Oil Vinaigrette has been passed down through generations in my family. It originated from a fusion of Asian and Western flavors, combining the richness of soybean oil with the brightness of orange juice. It has been a favorite at family gatherings and dinner parties for years.

Ingredients

2.25 cups of soybean oil
1 cup of cider vinegar
0.5 cup of orange juice
1 tbsp of grated ginger
0.5 oz (14 g) of finely chopped shallot
1 tbsp of chopped fresh thyme
1 tsp of dried orange peel
1 tsp of ground white pepper
kosher salt to taste

How to prepare

To prepare the dressing, combine all the ingredients in a mixing bowl and mix well.
Transfer the mixture to a stainless steel bain marie insert or an appropriate pan.
Heat the mixture in a water bath until it reaches a temperature of 165°F (74°C), approximately 30 minutes before serving.
Hold the dressing at a temperature of 145°F (63°C) for service, or chill it down and re-heat when needed.

Variations

Add a splash of soy sauce for an extra umami kick.
Substitute lemon juice for the orange juice for a different citrus flavor.

Cooking Tips & Tricks

Be sure to finely chop the shallot and grate the ginger to ensure that they are evenly distributed throughout the dressing.

- Heating the dressing in a water bath helps to blend the flavors and create a smooth consistency.

- Adjust the amount of salt to taste, as soybean oil can sometimes be salty on its own.

Serving Suggestions

This vinaigrette is perfect for drizzling over a mixed green salad, roasted vegetables, or grilled chicken.

Cooking Techniques

Heating the dressing in a water bath helps to blend the flavors and create a smooth consistency.

Ingredient Substitutions

Canola oil or olive oil can be substituted for soybean oil if desired.

Make Ahead Tips

This vinaigrette can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve the Warm Orange Soybean Oil Vinaigrette in a small pitcher or drizzle it over the salad just before serving.

Pairing Recommendations

This vinaigrette pairs well with grilled meats, seafood, and roasted vegetables.

Storage and Reheating Instructions

Store any leftover vinaigrette in an airtight container in the refrigerator. Reheat gently in a water bath before serving.

Nutrition Information

Calories per serving

Each serving of Warm Orange Soybean Oil Vinaigrette contains approximately 220 calories.

Carbohydrates

Each serving of Warm Orange Soybean Oil Vinaigrette contains approximately 2 grams of carbohydrates.

Fats

Each serving of Warm Orange Soybean Oil Vinaigrette contains approximately 24 grams of fat.

Proteins

Each serving of Warm Orange Soybean Oil Vinaigrette contains negligible amounts of protein.

Vitamins and minerals

This vinaigrette is a good source of vitamin C from the orange juice and thyme.

Alergens

This recipe contains soybean oil and may not be suitable for those with soy allergies.

Summary

Warm Orange Soybean Oil Vinaigrette is a flavorful dressing that is low in carbohydrates and high in healthy fats. It is a good source of vitamin C and is relatively low in calories.

Summary

Warm Orange Soybean Oil Vinaigrette is a versatile and flavorful dressing that is perfect for salads, vegetables, and meats. With a blend of soybean oil, orange juice, and cider vinegar, this vinaigrette is sure to become a staple in your kitchen.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Warm Orange Soybean Oil Vinaigrette. It was a warm summer day, and I was visiting my dear friend Margaret for our weekly recipe exchange. Margaret was a talented cook who always knew how to combine flavors in the most unexpected ways. That day, she handed me a worn piece of paper with the recipe scribbled on it in her elegant handwriting.

As I read through the ingredients and instructions, I couldn't help but be intrigued by the combination of orange juice, soybean oil, and Dijon mustard. It seemed like such a unique and flavorful vinaigrette that I knew I had to try it myself. Margaret explained that she had learned the recipe from a French chef she had met while traveling in Europe many years ago. She said that it was one of her favorite dressings to use on salads, grilled vegetables, and even as a marinade for meats.

I thanked Margaret for sharing the recipe with me and promised to give it a try. When I got home, I immediately set to work gathering all the ingredients I would need. I squeezed fresh oranges to extract the juice, whisked together the soybean oil and Dijon mustard, and added a touch of honey for sweetness. The aroma that filled my kitchen as I mixed everything together was heavenly, and I couldn't wait to taste the finished vinaigrette.

I poured the warm vinaigrette over a simple salad of mixed greens, cherry tomatoes, and sliced cucumbers. The combination of flavors was absolutely divine – the tangy citrus of the orange juice, the richness of the soybean oil, and the subtle heat of the mustard all worked together harmoniously. I knew right then and there that this recipe would become a staple in my kitchen.

Over the years, I have made the Warm Orange Soybean Oil Vinaigrette countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a bit of crushed garlic for extra flavor, or a dash of cayenne pepper for a spicy kick. I have served it to friends and family at countless gatherings, and it always receives rave reviews.

One of my favorite memories involving this recipe was when my granddaughter, Lily, came to visit me one summer. She had always shown an interest in cooking, and I thought it would be fun to teach her how to make the vinaigrette. We spent an afternoon in the kitchen together, squeezing oranges, whisking ingredients, and laughing as we spilled a bit of oil on the counter.

As we sat down to enjoy our salad drizzled with the warm vinaigrette, I could see the look of pride on Lily's face. She had created something delicious and flavorful, and she knew it. From that day on, she would often ask me to make the vinaigrette whenever she came to visit, and she even started experimenting with her own variations.

As I sit here now, reminiscing about all the times I have made this vinaigrette, I can't help but feel grateful for the friendships and experiences that have led me to this recipe. From Margaret's generous spirit in sharing it with me to Lily's enthusiasm in learning how to make it, this recipe holds a special place in my heart.

I have since passed the recipe on to my own children and grandchildren, and I hope that they will continue to share it with their loved ones for years to come. The Warm Orange Soybean Oil Vinaigrette is more than just a dressing – it is a symbol of the joy and connection that good food can bring to our lives. And for that, I am forever grateful.