How to Make Orange-Infused Mustard Vinaigrette (From Leftover Syrup!) - thefarmingchefs

How to Make Orange-Infused Mustard Vinaigrette (From Leftover Syrup!)

Let me show you a super quick and delicious way to reuse something you might normally throw away: the leftover syrup from your candied orange slices. Instead of tossing it, we’re turning that fragrant, citrus-packed liquid gold into a homemade vinaigrette that’s tangy, sweet, and full of character. It does not contain olive oil, so you can add it besides your olive oil on salads.

If you’ve just made a batch of candied oranges (sugar or honey versions both work!), set aside 200 ml of the leftover syrup — and let’s make salad dressing magic in less than a minute.

Making orange infused mustard vinaigrette

Why You’ll Love This Vinaigrette

This orange-infused vinaigrette hits the sweet-sour-salty notes just right. It’s:

Zesty, sweet, and full of citrus aroma
Made in under 2 minutes (if you have already made the candied oranges!)
Zero-waste and sustainable
A perfect fragrant companion to leafy greens, roasted veggies, or grain bowls
A fun way to extend the use of your orange syrup
Due to it’s high acidity it stores very well!

Serves:

400 ml

Time to Prepare:

2 hours (candied oranges) + 10 min mixing

Time to cook or cure:

see candied oranges!

Skill

dressing making

Serves:

400 ml

Time to Prepare:

2 hours (candied oranges) + 10 min mixing

Time to cook or cure:

see candied oranges making

Skills:

Dressing making

Ingredients & Tools

Ingredients

200 ml leftover orange syrup (from candied orange slices)
200 ml apple vinegar
1 tablespoon mustard
3/4 tablespoon salt

Tools

Clean bottle with lid
Funnel
Spoon
Optional: measuring jug

Useful guidelines

Storage

Store your vinaigrette in the fridge for up to 2–3 weeks. Shake before each use to remix the ingredients.

How to Use

Drizzle this citrusy dressing over:

Fresh green salads
Roasted root vegetables
Grain bowls
Warm lentil or chickpea salads

For extra richness, you can whisk or shake in a bit of olive oil just before serving.

Directions to make orange infused mustard vinaigrette

1. Add Syrup to Bottle:

Pour 200 ml of orange syrup into your bottle using a funnel.

2. Add the Mustard:

Add 1 tablespoon of mustard directly into the bottle.
Use your spoon to help guide it through the funnel if needed.

3. Add Apple Vinegar:

Pour 300 ml of apple vinegar into the bottle, rinsing down any mustard left in the funnel.

4. Add the Salt:

Add ¾ tablespoon of salt.

5. Shake, Shake, Shake!

Seal the bottle tightly and shake vigorously until everything is well combined.

Building Flavour: learn how!

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