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Calamansi Vinaigrette drizzled over a fresh salad, made with smooth Dijon mustard and mild rice vinegar for a balanced tang.

Calamansi Vinaigrette

Rebecca Blumer
Brighten up your everyday greens with this sweet, tart, and undeniably refreshing Calamansi Vinaigrette. The perfect balance of citrus and umami for salads, grain bowls, or fresh marinades.
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Prep Time 5 minutes
Resting time 5 minutes
Total Time 10 minutes
Course Dressing, Side Dish
Cuisine Filipino, Southeast Asian
Servings 12 servings
Calories 135 kcal

Equipment

  • Glass jar with tight-fitting lid
  • Measuring cups and spoons

Ingredients
 

  • 1/4 cup calamansi juice
  • 3/4 cup olive oil or canola oil
  • 2 tbsp white vinegar
  • 2 tbsp honey
  • 1 tbsp sugar
  • 2 tbsp fish sauce
  • 1 tsp grated garlic
  • 1 pinch salt to taste
  • 1 pinch ground black pepper to taste

Instructions
 

Combine the Base

  • Add the calamansi juice, oil, vinegar, honey, sugar, fish sauce, grated garlic, and the Dijon mustard to a bowl or a glass jar with a tight-fitting lid. You want everything in one place before you start mixing, because once the oil meets the citrus, it will try to separate quickly.
  • Mix vigorously, or seal the jar and shake hard, until the dressing turns cloudy and creamy-looking. When it is properly emulsified, it should look like a pale, glossy tan and feel slightly thicker as it coats a spoon.

Season to Taste

  • Taste, then adjust with the salt and ground black pepper to taste, aiming for a bright first sip followed by a gentle sweetness and a savory, umami finish from the fish sauce.

Let the Flavors Meld

  • Let the vinaigrette macerate for 5 minutes before serving. The garlic softens, the fish sauce rounds out, and the citrus becomes more aromatic and balanced.

Notes

Emulsion Tip: Although not listed in the main ingredients, adding 1 teaspoon of Dijon mustard acts as a crucial binder that keeps the oil and citrus mixed together longer without separating.
Preparation Advice: When squeezing fresh calamansi, press gently to avoid extracting bitter oils from the rind, and ensure absolutely every seed is removed to prevent any lingering harshness.
Storage Instructions: Keep the dressing in a tightly sealed jar in the refrigerator for up to 5 days. If using olive oil and it solidifies, simply leave the jar at room temperature for 10 to 15 minutes, then shake vigorously before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 135kcalCarbohydrates: 4gFat: 14gSaturated Fat: 2gSodium: 250mgPotassium: 10mgSugar: 4gVitamin C: 2mg
Keyword Calamansi Vinaigrette, Philippine lime, salad dressing
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