Monsoon Curried Vinaigrette
This is a great versatile vinaigrette with greens, tomatoes, mango or peaches. Use your favorite Monsoon Coast blend. We love moghul Curry, Punjabi Garam Masala, Ras el Hanout. For a fiery vinaigrette, try using Durban Curry, Tobago Habanero Curry or Goan Vindaloo.
Ingredients
- 2 cup fresh orange juice (about 6 oranges)
- 1 tsp Monsoon Coast curry
- 1/2 tsp salt
- 1 to 1 + 1/2 cup olive oil
Instructions
- In a sauce over medium heat, add the orange juice, Monsoon Coast curry and salt.2 cup fresh orange juice , 1 tsp Monsoon Coast curry, 1/2 tsp salt
- Bring to a boil. Keep heat on medium and reduce liquid to about ½ cup (about 25 minutes). Take off heat and let cool down.
- Add oil slowly to the reduced orange juice while whisking constantly.1 to 1 + 1/2 cup olive oil
- Makes 2 cups. Keep refrigerated.
- Try on a summer salad of tomato and mango slices with basil leaves.
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