American · sauce

Orange and Lemon Citrus Vinaigrette with Shallot

Orange and Lemon Citrus Vinaigrette with Shallot — from MOMables - Laura Fuentes's cooking video Watch how it’s made · 3:32

Video by MOMables - Laura Fuentes on YouTube · Open on YouTube

10 minMakes 12 × 2 tbsp92 kcal a portion
  • Keto (2.8 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

Most of the fat is the monounsaturated kind from extra-virgin olive oil, and the fresh citrus brings the brightness, so a 2-tbsp portion needs only about 1.5 g of sugar from honey.

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Ingredients 7

Method

Tap a time to watch that step in the video.

  1. Pour the white wine vinegar and olive oil into a jar, then add the honey and salt. 0:21
  2. Squeeze in the orange and lemon juice through a small strainer (or your fingers) to catch the pips; grate in a little of the zest too if you want more citrus flavour. 0:57
  3. Stir in the finely minced shallot (optional, but it soaks up the citrus flavour), mixing everything with a spoon. 1:54
  4. Seal the jar and shake until emulsified. Keep in the fridge for about a week and shake again right before using. 2:32

Tip. Makes about 1½ cups. Champagne or apple cider vinegar can replace the white wine vinegar. Lovely on watermelon or orzo salads; add oregano or fresh herbs if you like.

The method is a summary in our words — the video shows every step.

One portion (2 tbsp) gives you 1 of 12

Energy92 kcal380 kJ
Protein0.1 g0% of a day
Fibre0.1 g0% of a day
Carbohydrate2.9 g2.8 g net · 2.3 g sugars1% of a day
Fat9 g1.2 g saturated12% of a day
Sodium190 mg8% of a day

Where the energy comes from one serve

  • Net carbs 12%
  • Protein 0%
  • Fat 88%

Fits keto: 2.8 g net carbs a serve, with 88% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

No vitamin or mineral reaches 10% of a day in one serve.

Show the other 15
Vitamin E9%

1.3 mg a serve, mostly from extra-virgin olive oil (99%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin C5%

4.8 mg a serve, mostly from freshly squeezed orange juice (54%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin K5%

5.4 µg a serve, mostly from extra-virgin olive oil (99%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Omega-34%

0.1 g a serve, mostly from extra-virgin olive oil (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Potassium1%

30 mg a serve, mostly from shallot (35%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron1%

0.1 mg a serve, mostly from extra-virgin olive oil (42%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Folate1%

3.7 µg a serve, mostly from freshly squeezed orange juice (41%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B61%

0 mg a serve, mostly from shallot (70%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Calcium0%

2.8 mg a serve, mostly from shallot (44%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Magnesium0%

1.9 mg a serve, mostly from shallot (38%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc0%

0 mg a serve, mostly from shallot (53%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin A0%

0.5 µg a serve, mostly from freshly squeezed orange juice (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin B120%

0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium0%

0.1 µg a serve, mostly from shallot (62%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by MOMables - Laura Fuentes; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.