This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.

Martha Stewart Living, February 1999

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Recipe Summary

Yield:
Makes 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the basil, parsley, and orange-juice reduction in the jar of an electric blender, and season with salt and pepper. Puree mixture, adding the lemon juice 1 tablespoon at a time. With the mixer running, slowly drizzle in the canola oil. Store the vinaigrette in an airtight container, refrigerated, up to 3 days.

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