Roasted Pumpkin Seed Oil Vinaigrette

Because Austrian roasted pumpkin seed oil, a current favorite in American restaurant kitchens, becomes acrid when it's heated, it's best not to cook it.

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  • Servings: Makes about 1/2 cup

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  • 1/4 cup fresh orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon plus 1 teaspoon roasted pumpkin seed oil (see Note)
  • 2 teaspoons white wine vinegar
  • 1 teaspoon minced jalapeño
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh ginger
  • Pinch each of salt and freshly ground pepper

How to make this recipe

  1. Combine all of the ingredients in a bowl.

Make Ahead

The vinaigrette can be refrigerated overnight. Serve at room temperature.


Roasted pumpkin seed oil is available at specialty food stores.

Serve With

Grilled shrimp; shrimp or vegetable dumplings; chicken salad; avocado-tomato salad; boiled rice noodles.

Contributed By Published December 1998

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