Saffron Vinaigrette

Cooking Instructions

  1. Bring the saffron, vinegar and onion to a boil in a small pot, and let it roll until the mixture is reduced by half.
  1. When it has been reduced, pour it into a food processor and add the mustard, sugar, lemon zest and juice. Buzz well to combine, then drizzle in the olive oil slowly with the machine on.
  1. Test for salt, and add to taste. Buzz for a second or two more, just to combine.
  1. Serve at room temperature.


  • 1 cup white wine vinegar
  • 1/2 t. saffron threads
  • 1/2 finely chopped onion or 1 finely chopped shallot
  • 2 T. country style mustard
  • 1 T. sugar
  • Zest and juice of a lemon
  • 3/4 cup olive oil
  • Salt


1 total Zest of One Lemon
1 cup(s) White Wine Vinegar
1/2 teaspoon(s) Saffron Thread(s)
1/2 medium Onion(s) (or 1 Shallot) (finely chopped)
2 tablespoon(s) Country Style Mustard
1 total Juice of One Lemon
1 tablespoon(s) Sugar
1 to taste Salt
3/4 cup(s) Vita Sana Extra Virgin Olive Oil

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