This Orange Basil Cream Dressing combines the citrusy brightness of fresh orange juice with the delicate sweetness of cream and the fragrant lift of fresh basil. Light, silky, and refreshing, it pairs beautifully with tender greens, berries, and mild cheeses like mozzarella—but it’s just as lovely drizzled over cold shrimp, chicken, or a crisp slaw. The subtle hint of orange oil gives this dressing a sunny, aromatic finish that turns even the simplest salad into something special.
INGREDIENTS:
3 tablespoons orange juice (fresh preferred, peel reserved)
3 tablespoons white wine vinegar
1/2 cup whipping cream
Salt and pepper to taste
1 tablespoon fresh basil, most tender leaves, snipped finely with scissors or finely sliced with a sharp knife
A slice of orange peel if using fresh orange juice
METHOD:
Using a non-reactive bowl, rub the inside vigorously with the outer side of the orange peel until the oils release—you should see faint streaks of oil and smell a fragrant citrus aroma.
Add the whipping cream, salt, and pepper to the bowl. Using a whisk or hand mixer, whip until the cream begins to thicken slightly.
Pour in the orange juice and white wine vinegar. Continue whisking until the dressing reaches a creamy, pourable consistency similar to Ranch dressing.
Gently fold in the finely sliced basil. Let the dressing rest for 15–20 minutes to allow the flavors to develop before serving.
Keep refrigerated in a covered jar or container for up to 2 days. Stir gently before using.
CHEF’S NOTES:
-
Substitute blood orange juice for deeper color and tang.
-
For extra fragrance, add 1–2 drops of orange flower water if no peel is available.
-
Excellent on salads with blueberries, nuts, and mozzarella—or over sliced radishes and green onions.
YIELD: 3/4 cup
