A lot of my salad recipes call for Orange Muscat Champagne Vinegar as sold by Trader Joe’s. Unfortunately, much of the world is deprived of my favorite store, so I decided to mix up a more accessible alternative. I asked daughter #1 to taste test the two side by side (to make sure I wasn’t fooling myself that the mixture tasted great), and her reaction was “Wow!”
The mixture is thicker than regular vinegar, but this is not a disadvantage when making salad dressings. The orange flavor is quite pronounced and fresher than the original, but the clean cutting properties of the vinegar are preserved. Although I figured this as an alternative to vinegar for salad dressings, it would work really well as a dip for bread cubes, too, much as you get balsamic vinegar and olive oil in fancy Italian restaurants … though you’d have to double or triple the recipe!
Makes about 2-3 tbsp of ‘vinegar’.
1 medium size orange, juiced
1 tbsp white salad vinegar (such as white balsamic)
Boil up the orange juice in a small saucepan for about 5 minutes until reduced to about 2 tbsp in volume and thick enough to leave a trail when the spatula is dragged through it.
Allow to cool slightly, then stir in the white salad vinegar. Use within a day or two in salad dressings and such like.