This Preserved Lemon Vinaigrette is bright, tangy and slightly sweet. Made with briny, floral preserved lemons, it makes a fantastic dressing for green salads, grain bowls, marinades for grilled proteins, or a finishing sauce for roasted vegetables.
If you want a dressing that’s familiar but with a distinctive twist, this preserved lemon vinaigrette is a great choice. It balances the tartness of fresh lemon juice with the salty, floral intensity of preserved lemons and a touch of maple syrup for sweetness. Make a jar to keep in the fridge for the week — it brightens simple salads like arugula with quinoa, lifts grain bowls, and works as a marinade for chicken, shrimp or tofu.
Preserved lemons are essentially lemons packed in salt and their own juices, often used in Moroccan and Middle Eastern cooking. The rind delivers the most concentrated, aromatic lemon flavor while the pulp adds a slightly sweet, lemony note. Combined with fresh lemon juice, mustard to emulsify, and oil, the result is a well-rounded vinaigrette with vivid citrus character.
Ingredients that Matter
Preserved lemons are the star, but a few supporting ingredients shape the final dressing. You’ll need:
- Preserved Lemons — typically sold in jars in the international aisle or at specialty markets. Rinse well before use to remove excess salt. Half a lemon makes the recipe below; double if you want to use a whole lemon.
- Fresh Lemon Juice — adds bright acidity that balances the mellow, fermented notes of preserved lemon.
- Maple Syrup or Honey — a small amount rounds out the acidity and saltiness with gentle sweetness.
- Dijon Mustard — helps emulsify the oil and contributes a subtle pungent warmth.
- Olive Oil — regular olive oil works well; use extra virgin for a fruitier, more assertive dressing or a neutral oil if you prefer a milder flavor.
- Parsley — fresh chopped parsley adds color and an herbaceous lift as a garnish.
- Black Pepper — a pinch to finish; no added salt is necessary because preserved lemons are already salty.
See the recipe card for exact quantities.
Instructions
This vinaigrette comes together quickly and can be made with an immersion blender, countertop blender, food processor, or simply by hand.
Rinse and seed ½ preserved lemon, then roughly chop it. Place the chopped preserved lemon in a mason jar or the bowl of your blender or food processor. Add fresh lemon juice, maple syrup (or honey) and Dijon mustard.
Blend with an immersion blender until the solids form a smooth or slightly chunky paste. Alternatively, pulse in a food processor or blender. If you don’t have blending equipment, finely chop the preserved lemon and mash it with the side of a knife before whisking the remaining ingredients.
With the blender running, slowly drizzle in the olive oil to form an emulsion. If whisking by hand, stream the oil in while whisking vigorously. Finish with a generous pinch of black pepper.
Transfer to a serving bowl or jar and garnish with freshly chopped parsley just before serving. Taste and adjust with more lemon juice or oil to suit your preference.
Hint: Always rinse preserved lemons before using to remove excess salt and avoid an overly salty dressing.
Substitutions
This recipe is flexible. Try these options:
- Use a Whole Preserved Lemon — double the remaining ingredients to use an entire lemon; yields approximately 1½ cups of dressing.
- Oil — regular olive oil is suggested, but neutral oils like vegetable or grapeseed work well, or use extra virgin olive oil for a bolder flavor.
- Aromatics — add minced garlic or finely chopped shallot for extra depth.
Equipment
An immersion blender gives the quickest result and keeps cleanup minimal. A regular blender or small food processor also works well. If you prefer, you can finely chop and mash the preserved lemon and whisk the dressing by hand.
Preserved Lemon
Preserved lemons are commonly found in jars in international or specialty markets. They’re made by packing fresh lemons with salt (and sometimes spices and juice) and allowing them to soften and develop complex, mellowed citrus flavors. The rind becomes tender and intensely lemony while the flesh loses much of its juiciness.
Because they are salty, rinse and pat them dry before adding to recipes. If a recipe calls for a small amount, rinsing is usually sufficient; for larger uses you can briefly simmer them to remove extra salt. Preserved lemons are versatile — use them in dressings, rice dishes, stews, marinades and even cocktails.
Storage
Store the vinaigrette in a sealed jar in the refrigerator for up to one week. Do not freeze. Use leftover dressing as a marinade for chicken, shrimp or tofu, toss with grains like quinoa, or drizzle over roasted vegetables.
FAQ
You can eat preserved lemons straight from the jar, but they are very salty. Rinse them well first and use the rind to flavor dishes like soups, stews, rice and sauces.
Preserved lemons have an intense, floral lemon flavor that is less sharp than fresh lemon. The rind becomes tender and aromatic while the pulp is less juicy and somewhat sweetened by the preservation process.
More Sauces
If you enjoy this vinaigrette, try other bright dressings and sauces for salads and grilled foods.
-
Lemon Dijon Dressing
-
Lemon Thyme Vinaigrette
-
Cranberry Simple Syrup
-
Tangy Pineapple BBQ Sauce
Dinner Ideas
Need dinner inspiration? This vinaigrette pairs well with roasted or grilled proteins and hearty salads.
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Roasted Chicken Leg Quarters
-
Braised Beef Sliders with Citrus Slaw
-
Citrus Soy Braised Chuck Roast
-
Cherry Tomato Spaghetti Sauce
Recipe
Preserved Lemon Vinaigrette
No reviews
- Author: Adam Dolge
- Total Time: 5 minutes
- Yield: ¾ cup
Description
This preserved lemon vinaigrette is bright, citrus-forward and lightly sweet—ideal for salads, grain bowls, marinades and grilled meats.
Ingredients
- ½ preserved lemon, rinsed well and chopped (about 3 Tbsp chopped)
- 2 Tbsp fresh lemon juice (from 1 lemon)
- 2 tsp maple syrup or honey
- ½ tsp Dijon mustard
- ½ cup olive oil, or another neutral oil
- 1 pinch black pepper
- Fresh chopped parsley, for garnish
Instructions
- Rinse the preserved lemon to remove excess salt. Add the chopped preserved lemon, fresh lemon juice, maple syrup (or honey) and Dijon mustard to a mason jar, blender or food processor.
- Use an immersion blender to puree into a paste, or pulse in a food processor or blender. If whisking by hand, finely chop and mash the preserved lemon, then whisk the other ingredients together.
- With the blender or processor running, slowly drizzle in the olive oil until the mixture emulsifies. If whisking, add the oil in a thin stream while whisking vigorously. Stir in black pepper.
- Transfer to a serving bowl or jar and garnish with chopped parsley. Adjust acid or oil to taste.
- Store leftover dressing in a sealed container in the refrigerator for up to 1 week.
Notes
- To use a full preserved lemon, double the remaining ingredients to make about 1½ cups of vinaigrette.
- Use as a dressing, grain bowl sauce, or marinade for proteins and tofu.
- Adjust acidity by adding more lemon juice or oil after blending.
- If you don’t have a blender, finely chop and press the preserved lemon with the side of a knife, then whisk the dressing by hand.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: sauces
- Method: blending
- Cuisine: American/Moroccan