Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart fresh squeezed orange juice
- ¼ cup cider vinegar
- 1 cup of orange juice reduction (or concentrate)
- 1 tbsp Dijon mustard
- 3 tbsp honey
- 2½ cups canola oil
- 2 pinches fresh ground pepper
- 2 tbsp cold water just in case
Directions
Reduce the orange juice and cider vinegar down to 1 cup over medium heat in a heavy pot.
Stir regularly with a wooden spoon. Be careful, once it starts to thicken it can stick and burn to the bottom of the pot.
Allow this to cool before proceeding.
Place the reduction (or concentrate) in a stainless steel bowl.
Add the Dijon mustard and the honey, and using a wire whisk, whisk it together.
Then very slowly add the oil in a steady stream, constantly whisking. Continue until all the oil is added.
If at any time it appears that the mixture is becoming too saturated with oil and might separate, add 1 tbsp of the cold water, while still whisking. Then continue with the remainder of the oil.
Add the fresh ground pepper.