Orange and Ginger Vinaigrette

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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1/3 cup orange juice 85 mL
1/4 cup lime juice, freshly squeezed 2 1/4 limes
1 tsp whole-grain mustard 5 g
1 tsp gingerroot, finely chopped 4 g
3/4 cup extra virgin olive oil 190 mL
1/2 cup mayonnaise 120 g
2 tsp old-fashion spice blend 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

The "old-fashioned spice blend" is a mix of chives, garlic, onion, mustard seeds, and parsley.


  1. Combine all the ingredients, except oil, mayonnaise and spices. Mix in the blender to finely reduce the ginger.
  2. Add the oil with a whisk, followed by the mayonnaise. Season with spices, salt and pepper. Chill in the refrigerator for 1 or 2 hours.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vinaigrettes | Low Sodium | Halal | Kosher | Source of Omega-3 | Vegetarian

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