Ruby Red Citrunette


  • 1/2 cup Florida Grapefruit Juice
  • 1/8 cup red wine vinegar
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon Dijon mustard (optional)
  • 1/4 cup extra virgin olive oil
  • 2 teaspoon minced garlic (optional)
  • Freshly ground black pepper to taste


1. Briefly mix the grapefruit juice, red wine vinegar, salt, and optional mustard with an immersion blender, food processor or blender, or with a fork or wire whisk. Slowly add the oil in stream (drop by drop if whisking) until an emulsion forms; or just whisk everything together briefly. Add the remaining oil faster, but still in a stream.

2. Taste to adjust salt and add more oil or vinegar if needed. Add the minced garlic and the pepper. This is best made fresh but will keep refrigerated for a few days. Return to room temperature before using.