Recipe courtesy of Bobby Flay
Save Recipe Print
Yield:
3/4 cup
Level:
Easy

Ingredients

Directions

In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.

In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Salmon with Olive Vinaigrette

Recipe courtesy of Bobby Flay

Arugula Salad and Ultimate Vinaigrette

Recipe courtesy of Tyler Florence

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Baby Spinach Salad with Mandarin Orange and Red Onions

Recipe courtesy of Rachael Ray

Beets with Orange Vinaigrette

Recipe courtesy of Food Network Kitchen

Beets with Orange Vinaigrette

Recipe courtesy of Ina Garten

Snapper with Orange Chipotle Vinaigrette

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Spinach Salad with Orange Vinaigrette

Recipe courtesy of Giada De Laurentiis

Spinach Salad with Orange-Cilantro Vinaigrette

Recipe courtesy of Ann Volkwein|Lynn Kearney

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.