Does blending olive oil make it bitter?

While it is true that certain olive oils might release a bitter flavor when blended, I haven't found much difference in flavor between blended and whisked olive oil. I wouldn't blend it in a high-speed blender for too long but I also wouldn't worry about it too much. You can just blend the rest of the ingredients until smooth and whisk the olive oil in my hand if you prefer.

I don't have an immersion blender, what else can I use?

You can blend the vinaigrette in a food processor or in a high-speed blender. An immersion blender is just easier because it's not a large amount of ingredients which might make it tricky to blend in a big blender.

Is there an alternative to preserved lemons?

No, preserved lemons have a very unique flavor that's hard to achieve with other ingredients.

Preserved Lemon Vinaigrette

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5 from 2 reviews

Preserved Lemon Vinaigrette

Recipe by Veronika Sykorova

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.

Total Time10 minutes
Yield1 cup 1x
DietVegan

Ingredients

Units Scale

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

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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.

Prep Time: 10 mins
Category: Dressing
Method: No Cook
Cuisine: Middle Eastern

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Find it online: https://thehealthfulideas.com/preserved-lemon-vinaigrette/