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
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
Calories: 106kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 10mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg