Recipes > Fresh Lemon-Coriander Vinaigrette
The mixture of these bold flavors, lemon, marmalade, coriander and garlic make it an incredible vinaigrette, dipping sauce or marinade.
Divina Chik
- Serves: 1 1/2 cups
- Active Time: 10 mins
- Total Time: 10 mins
- Views: 47,663
- Success Rating: 100% (?)
Steps
Step 1: Making the Vinaigrette
- 3 garlic cloves
- 1 tsp sea salt
- 1/2 cup coriander leaves
- 1/2 cup lemon juice
- 1/4 cup thin-rind orange marmalade
- 1/8 cup grapeseed or vegetable oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ground coriander
- freshly ground black pepper (to taste)
- 1/2 tsp dried red pepper flakes
Method
To start the vinaigrette, first crush the garlic, along with the salt, to form a paste. Place into a bowl. Then add the marmalade through to the lemon juice. Next, remove the leaves from the cilantro and finely chop. Add it to the mixture and whisk again.
Chef's Notes
- by Divina Chik
- •
- June 9, 2008
This makes a great vinaigrette or marinade. If using as a marinade, make sure to discard the leftovers after marinating. You may want to set some aside, in advance, to use as a delicious dipping sauce after cooking.
These fresh flavors go very well with chicken, pork, beef and seafood.
13 Comments
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Marinated for a few hours then grilled on the BBQ - served it with a spinach salad. It was delicious! -
I just had this on my salad for lunch and it's really wonderful and SO FRESH tasting. I normally dislike marmalade in anything, but this was really great with the mix of flavours. Too bad there isn't enough left over for a marinade. I will double this next time. Thanks! -
I really love the flavors of this vinaigrette! -
This vinaigrette was fantastic on prawns (marinated for 30 minutes and then used the remainder for a dipping sauce). Looking forward to trying this on other proteins and using as a vinaigrette in salads! -
Rouxbe Staff
Hi Sunnie, ah, this went with the Basmati rice and bok choi dish--sounds delicious and well-planned. You will totally enjoy the viniagrette on a bed of fresh greens! Another winner, indeed! Rouxbe on, Char -
could i add dry lemongrass for extra asian flavour? -
i want to add dry ginger and white pepper to how much is recommended to use?ill be using this as a marinade.thank you.
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Rouxbe Staff
Hi Raiz: again, this is a matter of taste--you may want to start with 1/2 teaspoon, and see how it blends with the other ingredients. Add more, if needed. Take care, Char
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can i use dry coriander leaves as fresh is very expensive.im batch cooking.thank you
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how can i add acidity to this dish?
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forget my last question as ive seen the lemon juice ingredient?can i freeze this marinade?
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Rouxbe Staff
Hi Raiz: yes, you can use dry coriander. And, yes, the marinade can be frozen. You may want to freeze it in silicone ice cube trays so you can “pop out” what you need. Make sure the trays are covered well. Should last in the freezer 4-6 months. Cheers, Char
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if i was to use this marinade for a whole 170g chicken breast would i need to drain from the marinade and add additional oil after? im planning on baking the chicken breasts at 1200c fan for 20 minutes.
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