Description
This Preserved Lemon Vinaigrette is extra delicious, bright yellow, and easy to make! Preserved lemons are savory, salty, zesty, and a little sweet. Perfect for salads, roasted veggies, and more.
Ingredients
- 1/2 - 1 preserved lemon, rinsed and cut into quarters (mine was really small (2 tbsp) so I used a whole lemon but 1/2 is often enough)
- 2 tbsp freshly squeezed lemon juice (approx. 1/2 lemon)
- 2 tsp Dijon mustard
- 2 tsp honey
- 1/4-1/2 tsp freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1-2 tbsp finely chopped fresh parsley or chives
Instructions
- Add preserved lemon, lemon juice, Dijon mustard, honey, and black pepper to a jar.
- Using an immersion blender, blend the mixture until smooth. Alternatively, you can also do this in a food processor or a blender.
- Stream in the olive oil while blending. Keep blending until the vinaigrette is smooth and emulsified. Taste and add more pepper, Dijon, or honey if needed.
- Stir in fresh parsley or chives and enjoy!
- Store in an airtight container in the fridge for up to a week.
Notes
Oil not blending in properly: The blended preserved lemon should help emulsify this vinaigrette really easily but if you have trouble, add more Dijon mustard or ½ tsp mayonnaise. Mayonnaise is a great emulsifier that works like magic to fix broken vinaigrettes!
Storing: Store in the fridge for up to a week. Always use a clean spoon.
Freezing: It’s often recommended not to freeze vinaigrettes but I find they freeze fine, you may just need to whisk it or shake it up in a jar again before using. Defrost in the fridge overnight.