Dressings & marinades
Citrus Detox Vinaigrette
An emulsified fruit vinaigrette for salads and bowls.
Citrus DetoxPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 500 mL · 20 servings
- Citrus Detox powderThe Essence FoodTech20 g
- Olive oil300 mL
- White wine vinegar120 mL
- Dijon mustard20 g
- Honey30 g
- Salt & pepperas needed
Fresh input equivalent: ≈ 200 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
7 fresh steps → 4 steps at the point of use.
Fresh workflow · 7 steps
- Wash citrus
- Juice orange and lemon
- Peel and grate ginger
- Strain
- Discard peels
- Prepare recipe
- Serve
The Essence FoodTech workflow · 4 steps
- Measure
- Add
- Mix / assemble
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 6 min
Method
- Whisk the Citrus Detox powder into the vinegar, mustard and honey.
- Stream in the oil while blending to emulsify.
- Season and hold refrigerated.
Equipment: Stick blender
At a glance
- What am I making?
- Citrus Detox Vinaigrette
- Which product?
- Citrus Detox · Powder
- How much do I need?
- 20 g for the base recipe · ≈ 200 g fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Olive oil · White wine vinegar · Dijon mustard · Honey · Salt & pepper
- How many portions?
- 20 servings (scalable)
- Final yield?
- 500 mL
- How long does it take?
- ≈ 6 min (estimate, to be validated)
- How would fresh prep differ?
- 5 fresh steps that do not happen at the point of use: Wash citrus · Juice orange and lemon · Peel and grate ginger · Strain · Discard peels
- Which industry?
- Restaurants & Food Service · Catering & Events · Cruise & Airline Catering · Wellness & Spa · Dark Kitchens & Delivery Brands · Meal Kits & Prepared Meals
- Status
- Draft · needs technical validation
Chef notePowder helps stabilize the emulsion.
Commercial noteSignature dressing across locations.
StorageDry, compact format. Keep sealed and dry; storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
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