Citrus Vinaigrette

Recipe: Citrus Vinaigrette

4 Oranges
8 Meyer Lemons
8 Tangerines
6 Limes
1 t Dijon
1/2 c orange muscat vinegar (available at Trader Joe's) 
1 1/2 cups extra virgin olive oil
 
Zest and juice citrus into small, high-sided, heavy duty saucepan and bring to boil over med-high heat. Reduce heat to medium and continue to boil until juice and zest is reduced by half. Pour citrus reduction into a medium-size bowl and steady the bottom with a damp towel. Whisk in Dijon and vinegar. Whisking constantly, add olive oil a drop at a time to emulsify and continue drizzling until all the oil has been incorporated - be patient - this takes about 5-7 minutes of constant whisking. Makes approximately 2 cups.

Note: if the vinaigrette breaks (this happens if the oil is added too quickly and the vinaigrette hasn't emulsified, creating a separation of the oil and other ingredients), pour this into a pyrex measuring cup, put another teaspoon of Dijon in the bowl and add broken vin a drop at a time, whisking constantly, until it emulsifies and continue adding in a thin stream until completely incorporated. This process can work with mayonnaise and aioli as well.