Preserved Lemon Vinaigrette

Sarah MickeyAll Recipes, Citrus Fruit Recipes, Oil Recipes & Techniques, Preserved Citrus Recipes, Produce Recipes, Vinegar Recipes & Techniques 1 Comment

Preserved Lemon Vinaigrette

When using preserved lemons to make vinaigrette, the technique is slightly different than making a basic vinaigrette. Preserved citrus fruit has been brined (pickled) for at least a month, intensifying its flavor as well as imparting complexity. We use Meyer lemons here, instead of conventional lemons, to give the vinaigrette a sweeter citrus flavor. The amount of oil and vinegar will vary with the size of your lemon and shallot, as well as your flavor preferences. Just try to keep the proportions similar to what is listed below.

Preserved Lemon Vinaigrette
  • 1 whole preserved Meyer lemon or other preserved citrus fruit
  • 1 large shallot
  • 2 tsp Dijon mustard
  • ~1/2 cup champagne vinegar
  • ~1 1/2 cups oil (camelina oil or extra virgin olive oil)
  • Portuguese sea salt to taste


    Remove the stem from the lemon, slice it in half and remove any seeds. Peel the shallot and cut it in half.

    Cutting Preserved Lemon


    Put the lemon and shallot halves in a food processor along with the Dijon, 1 pinch of the salt, and the vinegar.

    Adding Vinegar


    Run the food processor, slowly drizzling in your oil until an emulsion is formed. Taste for acidity and adjust the oil or vinegar to balance the flavor.