Recipes

Featured Recipe:
Temple Orange Vinaigrette

  • 1 Shallot
  • 3 cups Grapeseed Oil
  • 1 1/3 cup Orange Juice
  • 3 tbsp Dijon Mustard
  • 4 tsp Honey
  • Salt & Pepper to taste

Puree shallots, orange juice, honey & mustard in a blender until smooth. Drizzle the oil until emulsified. Adjust the seasoning with salt & pepper to taste.

Yields: 1 quart
Shelf life: 5 days