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Bright yellow vinaigrette in a small glass bowl garnished with fresh parsley and black pepper.

Preserved Lemon Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Dressing
  • Method: No Cook
  • Cuisine: Middle Eastern
  • Diet: Vegan

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

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

Instructions

  1. Add preserved lemon, lemon juice, Dijon mustard, honey, and black pepper to a jar.
  2. Using an immersion blender, blend the mixture until smooth. Alternatively, you can also do this in a food processor or a blender.
  3. 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.
  4. Stir in fresh parsley or chives and enjoy!
  5. 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.

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