Description
In cooking, orange juice is a sweeter, more fragrant alternative to lemon. Emulsified with oil and mustard it becomes a vinaigrette for cabbage salads; blended with greens it softens their bitterness; in cake batters it replaces milk.
Squeeze it fresh and strain it, and if the orange is organic, use the zest too.
Squeeze it fresh and strain it, and if the orange is organic, use the zest too.
