Name: Cilantro Curry Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 7 servings
Cuisine: Indian
Ingredients: 1 cup olive oil; 0.25 cup fresh lime juice; 2 tablespoons apple cider vinegar; 1.5 cups cilantro; 2 teaspoons curry powder; 1 tbsp honey or maple syrup; 2 teaspoons spicy brown mustard; 0.5 tsp salt; 0.5 tsp black pepper

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Cilantro Curry Vinaigrette

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Add all ingredients to a food processor or blender (or use a handheld stick/immersion blender) and combine until smooth.

Adjust seasoning to taste, depending on your preference.

Notes

This recipe makes about 1 ⅓ cup of dressing. It can be stored in the fridge for about a week.

If dressing is too tart, add more honey and/or olive oil. If it’s too oily, add more lime or vinegar. If the mixture isn’t combining well or seems separated, add a bit more mustard since it acts as an emulsifier and will help bring the dressing together.

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Tips & Tricks (5)

Cilantro Power Boost 🌿
Chop cilantro just before mixing to preserve its vibrant flavor and prevent oxidation, which can make the herb taste bitter.
Curry Powder Toasting Technique 🥄
Lightly toast your curry powder in a dry pan for 30-45 seconds before adding to the vinaigrette to enhance its depth and complexity of flavor.
Emulsification Magic 🥣
Slowly drizzle the olive oil while whisking continuously to create a perfectly smooth, well-integrated vinaigrette that won't separate.
Acid Balance Trick 🍋
Taste and adjust the lime juice and vinegar ratio to achieve the perfect balance of brightness - start with equal parts and adjust to your preference.
Storage Optimization 🏺
Store the vinaigrette in an airtight glass jar and refrigerate for up to 5 days, giving it a quick shake before each use to re-emulsify.