Citrus Vinaigrette – The All-Purpose Dressing

A citrus vinaigrette that is great on almost anything.

I love citrus. And I love this salad citrus vinaigrette so much. The best part about this dressing is that you can store it for up to one week in your fridge and its ready to go whenever you need.  The addition of xanthan gum in this vinaigrette recipe means you don’t have to worry about the dressing splitting either. It’s also incredibly easy to make – just add all the ingredients and blend.

This dressing adds a fresh lemon flavour and balance to anything it touches and is awesome when mixed into a grain salads, leafy green salads or drizzled over some steamed vegetables. It’s also vegan!

If you’ve never used xanthan gum before and are scared to use it, don’t be. I wrote a little bit about why you don’t have to worry about using xanthan gum hereYou can still make this delicious vinaigrette without the xanthan gum but it will not be nearly as nice and definitely won’t stay emulsified.

Chefs and emulsifying stuff

Most chefs love emulsified ingredients because they almost always taste better. An emulsification is just the binding of two ingredients like oil and water which would not normally bind together. Mayonnaise and hollandaise are perfect examples of this. If you’ve ever tasted a split mayonnaise you will know that it tastes like oil and then vinegar, whereas an emulsified mayonnaise will taste balanced. A split mayonnaise will also look horrible too.

There are some exceptions like salsa verde and some fresh pestos that are really nice not emulsified. This is okay and often desired but generally with vinaigrette we always want the emulsified goodness.

What can you use this for?

Citrus vinaigrette is pretty neutral so you can use it for so many applications.

  • Pick some fresh salad leaves from the garden and toss with a bit of this dressing
  • Really nice with almost any steamed vegetable
  • Mix into grain salads, spelt, quinoa, barley salads
  • Just about any salad you can think of
Citrus vinaigrette

Citrus Vinaigrette - The All-Purpose Dressing

The magic all-around dressing that makes anything it touches delicious. Fresh lemons, oranges and xanthan gum are the secret to this super quick and easy vinaigrette
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 499kcal
Cost: $6


  • Immersion Blender
  • Measuring cups


  • 100 ml lemon juice 2-3 medium lemons
  • 50 ml orange juice 1 orange
  • ¼ tsp salt
  • 1 tsp sugar
  • ½ tsp mustard
  • 2 tbsp water
  • 1/16 tsp xanthan gum
  • 100 ml olive oil extra virgin and high quality
  • 100 ml peanut oil or any other neutral oil (not coconut oil)

Sweating the Shallot

  • 60 g shallot about one medium sized shallot
  • 1 tbsp vegetable oil
  • 2 tbsps water


  • Slice the shallot into a julienne (thinly sliced longways). Add 1 tbsp vegetable oil and heat over low medium-low heat.
    Slicing the shallot into a julienne cut.
  • Once the pan is hot add the onions and turn down to low heat. Add the 2 tbsp water and a pinch of salt. Cook slowly for about 5-10 minutes taking care that the shallot does not brown at all. This is called sweating.
    Adding the shallots to the heated pan
  • The shallots will look translucent like this when ready. This step removes the raw onion flavour and sweetens the shallots slightly.
    Finished, cooked shallots that look translucent.
  • Add everything together and blend.
    Blending everything with an immersion blender
  • My citrus vinaigrette needed a squeeze of lemon and small pinch of salt to finish it, but this is all personal preference.
    Store in a squeeze bottle or mason jar. Keep for no more than one week.
    Citrus vinaigrette


If you don't have shallots you could use white onions instead.
If you've made a vinaigrette without xanthan you know that you have to slowly add the oil into the acid otherwise it will split. With xanthan you can add everything at once and blend as long as you have an immersion blender.
You can omit the sugar if you want a healthier dressing.
Be careful when measuring xanthan gum as it is super powerful. Don't over measure this.
Calories: 499kcal | Carbohydrates: 7g | Protein: 1g | Fat: 54g | Saturated Fat: 11g | Sodium: 157mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 17mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Leave me a comment below 🙂

This dressing is really good with this asparagus recipe→


  1. Loving your blog! I‘Be read all of your posts and find them inspiring and doable. I haven’t tried this one yet but I’ve been looking for something like this, so will give it a go soon. I too am a Canuck in the NL and live in the Maastricht neighbourhood. I’d love to read about any restaurant recommendations you have.

    • Hey Kim, fellow Canuck,

      First off thank you so much for the nice words! It’s sooo awesome to hear that you are enjoying my recipes and also finding them doable! I’m definitely planning on doing a bit about my favourite spots in Maastricht but need some nice pictures first.
      I can definitely recommend these places to eat though:

      Reitz – the best fries which are cooked in beef fat 😋
      Marres Kitchen – Mediterranean, middle-eastern and lots of delicious vegetables dishes
      Vino & Friends – Haven’t been here yet but heard this Italian spot is really. Always completely booked
      Cafe Sjiek – Maybe my favourite restaurant in Maastricht, no reservations and casual but good quality
      Witloof – Casual restaurant with Belgian style food and an amazing beer list

      That’s all I can think of at the moment!

      Thanks again for your nice words,


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