Preserved Meyer Lemon Vinaigrette and How to Use It
Tangy, Mellow and Zesty! A Fabulous Full-Of-Flavor Vinaigrette with many uses beyond salads. This dressing is simple to make – a few tricks, and you will learn how to emulsify it correctly!
Servings: 12 1 tablespoon servings; 3/4 cup
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Ingredients
- 4 tablespoons fresh lemon juice
- 1 1/2 teaspoons preserved lemon minced and minced
- 1 1/2 teaspoon fresh garlic peeled and minced
- 2 teaspoons grainy mustard
- 1 teaspoon lemon juice from preserved lemon jar (this is salty)
- 1/8 teaspoon freshly cracked black pepper
- 1/2 teaspoon fresh thyme chopped (small leaves left whole)
- 10 tablespoons extra virgin olive oil ½ cup + 2 tablespoons; (can add ½ olive oil and ½ neutral oil)
Instructions
- Place all ingredients in a medium sized bowl – except the oil.
- Measure the oil on a pyrex measuring cup. (I used a fruity extra virgin one with a golden, yellow cast.)
- Using a wire whisk (straight or balloon type), drizzle the oil in the bowl slowly – in a thin stream while whisking all the time.Continue until half has been added slowly and the vinaigrette is emulsified. Continue to stream in the oil just a bit faster… but still slowly until all is beautifully emulsified.
- Taste for salt. Store the vinaigrette in a clean glass bottle in the refrigerator. Will keep up to one month. Enjoy!
Notes
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
Nutrition Facts
Preserved Meyer Lemon Vinaigrette and How to Use It
Amount per Serving
Calories
106
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Sodium
10
mg
0
%
Potassium
9
mg
0
%
Carbohydrates
1
g
0
%
Fiber
0.1
g
0
%
Sugar
0.2
g
0
%
Protein
0.1
g
0
%
Vitamin A
5
IU
0
%
Vitamin C
2
mg
2
%
Calcium
2
mg
0
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.