Recipe

BLACK PEPPER-VANILLA BEAN-CITRUS VINAIGRETTE

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Photo by dymnyno

This recipe was entered in the contest for Your Best Citrus Recipe
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dymnyno's Notes: I have been making this vinaigrette for years and I have included it in a recipe that I previously published, but it is such a favorite of mine that I am giving it to you all by itself. This...
I have been making this vinaigrette for years and I have included it in a recipe that I previously published, but it is such a favorite of mine that I am giving it to you all by itself. This dressing is wonderful with shellfish, seafood and sliced citrus, but it is equally fabulous with roasted chicken or pork. It is incredibly fragrant and flavorful. You might be tempted to just try a slug of it!

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Makes 2 cups

3 tablespoons fresh squeezed orange juice Ask a question about this ingredient

3 tablespoons fresh squeezed lemon juice Ask a question about this ingredient

6 tablespoons rice wine vinegar Ask a question about this ingredient

3 whole vanilla beans Ask a question about this ingredient

3 teaspoons freshly ground black pepper (like tellicherry) Ask a question about this ingredient

1 12 cup olive oil Ask a question about this ingredient

With a sharp knife, slit open the vanilla bean (don't cut all the way through the bean) and scrape the pulp from the skin.
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Grind the pepper onto a piece of parchment and measure 3 teaspoons.
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Combine the bean pulp, pepper, orange juice, lemon juice, vinegar and oil. Whisk together and pour into a jar. Shake it up again before using.
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2 Comments on BLACK PEPPER-VANILLA BEAN-CITRUS VINAIGRETTE

dymnyno added 4 months ago

I agree. I usually make only what I will use in a day or two. I refrigerate the vinaigrette.

Lorenza added 4 months ago

This sounds divine, a perfect way to use those special Meyer lemons and those special Tangelos (aka Honeybells) that are available right now. My question are 2; 1. How long will this stay fresh? I ask because I find that viniagrette can go "off" very quickly so I never prepare more than I will use immediately. 2. Do you refrigerate or store at room temp.? Please advise and many thanks.