Do I need to rinse preserved lemons before using them?

No, you don’t need to rinse preserved lemons before using them. The salty brine is actually what helps season the dressing, so skipping the rinse gives you more flavor without needing to add extra salt. If you're sensitive to sodium or want a lighter flavor, you can give the pulp a quick rinse.

Should I use the pulp or rind of preserved lemons in this dressing?

For this dressing, you should use the preserved lemon pulp—not the rind. The pulp blends up smoothly and brings all the deep, citrusy flavor you need. Save the rind for recipes where texture matters, like tagines, salads, or salsas.

Can I use the brine from preserved lemons in this recipe?

Yes, you can use preserved lemon brine in this vinaigrette to boost both saltiness and citrus flavor. It’s strong, so start with a small spoonful and taste as you go. It’s a great way to adjust seasoning without adding extra salt or lemon juice.

Why is it called a vinaigrette if there’s no vinegar in it?

“Vinaigrette” literally means “little vinegar” in French, but it doesn’t have to be made with vinegar. It just refers to any dressing made with acid and oil—and lemon juice is often the acid of choice. In this recipe, preserved lemon and fresh lemon juice bring the acidity, blended with olive oil and mustard to make a bright, balanced vinaigrette.

Can I make this preserved lemon vinaigrette without a blender?

Yes, you can make preserved lemon vinaigrette without a blender—it’ll just have a more rustic texture. Finely mince the preserved lemon pulp, then whisk everything together in a bowl or shake it up in a jar.

Can I freeze preserved lemon vinaigrette?

Yes, you can freeze preserved lemon vinaigrette. Just pour it into an ice cube tray, freeze it, and pop out a cube or two whenever you need a quick flavor boost. It might separate a bit after thawing, but a quick stir or shake will bring it right back together.

Quick Preserved Lemon Vinaigrette Recipe

Elevate any dish with this easy blender preserved lemon dressing—zippy, bright, and tastes like sunshine in a jar.

Glass jar of preserved lemon vinaigrette with hinged lid, showing creamy golden texture on a wood surface

Easy Preserved Lemon Vinaigrette with Big, Bright Flavor

Preserved lemons are a chef’s best friend. We reach for them when a dish needs acidity, complexity, or a little something extra—from vinaigrettes and soups to cocktails and even desserts. A spoonful adds a citrus-umami punch that fresh lemon just can’t match.

In vinaigrette form, that flavor becomes even more versatile. Drizzle it over anything—from salads and grain bowls to grilled meats and pasta. This quick, blender-friendly preserved lemon dressing instantly wakes up whatever it touches.

Why You’ll Love This Preserved Lemon Vinaigrette

Zero waste win: This dressing makes the most of your preserved lemon pulp—no rind required. Save the peels for dishes where texture matters, like tagines or salsas.
Citrus-umami flavor bomb: The curing process transforms ordinary lemons into something deeply savory, salty, and bright—adding complexity that you just can’t get from fresh lemon juice alone.
Easy to adapt: The base recipe is a blank slate. Add herbs, garlic, shallots, or spices to match whatever you're cooking.

What’s Ahead in This Quick Vinaigrette Recipe

My tips: Why you don’t need to rinse the preserved lemon, which part to use, and how to blend it into a silky, fridge-stable dressing.
Substitutions: Swap the lemon juice, oil, or maple syrup, or take it in a whole new direction with fresh herbs, aromatics, or a creamy twist.
Storage: How long it keeps in the fridge, and the best way to freeze it for later.
Serving suggestions: Ideas for how to use your preserved lemon vinaigrette—drizzle it on salads, couscous, grilled fish, shawarma wraps, and more.
FAQs: Answers to common questions like why it’s called a vinaigrette and how to make it without a blender.

But first, I’ll walk you through this easy preserved lemon vinaigrette recipe step-by-step, so you can start drizzling it on everything.

Let’s get blending!

Top-down shot of homemade preserved lemon dressing, showing creamy texture and flecks of preserved lemon

What You’ll Need To Make This Preserved Lemon Vinaigrette

Vinaigrette Ingredients

¼ cup preserved lemon pulp (from two lemons), deseeded and roughly chopped
1 teaspoon dijon mustard
1 tablespoon maple syrup
¼ cup lemon juice
½ cup extra virgin olive oil

Equipment for Homemade Vinaigrette

Immersion blender and blending pitcher or jar
Knife and cutting board

Prep: 5 min

Makes: 1½ cups (about 12 servings)

How to Make Preserved Lemon Vinaigrette
Step-by-Step with Photos

Step 1: Prep the preserved lemon and gather ingredients

Use a spoon to scoop out the pulp from two preserved lemons, removing any seeds. Roughly chop the pulp so it blends smoothly. Then measure out the rest of your vinaigrette ingredients and place them in a tall jar or blending pitcher.

💡 Pro Tip: No need to rinse your preserved lemon. The salty brine seasons your dressing perfectly—no extra salt needed.

Chopped preserved lemon pulp on cutting board with knife ready for making preserved lemon vinaigrette

All preserved lemon vinaigrette ingredients in jar – preserved lemon pulp, dijon mustard, maple syrup, lemon juice, and olive oil

Step 2: Blend the preserved lemon vinaigrette

Blend everything together with an immersion blender until smooth and creamy. It only takes a minute—just be sure the preserved lemon pulp is fully blended for the best texture and flavor.

Immersion blender blending preserved lemon vinaigrette ingredients in jar

Immersion blender fully blending preserved lemon dressing until smooth and creamy

Step 3: Adjust to taste, then serve

Taste and adjust as needed—add more lemon juice for brightness, maple syrup to balance the acidity, or a spoonful of preserved lemon brine to boost the saltiness. Serve immediately or refrigerate for later.

Spoonful of preserved lemon dressing held over jar of finished dressing, ready to serve

My Tips for the Best Preserved Lemon Vinaigrette

No need to rinse the preserved lemon: The salt in preserved lemons naturally seasons the vinaigrette, so you likely won’t need extra. If you're watching your sodium, you can rinse the pulp lightly to reduce it.
Use the pulp, not the rind: The pulp is ideal for blending into sauces and dressings where smooth consistency is the goal. Save the prized rind for recipes like tagines or salsas where chunky texture matters.
Blend until creamy: Dijon and preserved lemon both act as natural emulsifiers. Blend long enough and you’ll get a silky, stable vinaigrette that holds together even after sitting in the fridge.
Make your own preserved lemons: If you’re curious how to make your own, check out my homemade preserved lemon guide. They’re incredibly easy to make—and it’s exactly what I used for this preserved lemon vinaigrette.

Preserved Lemon Vinaigrette Swaps and Variations

Preserved lemon: This recipe uses the pulp, but you can also blend in some preserved lemon rind or brine if that’s all you’ve got. Rind gives a similar flavor with a slightly chunkier texture. Brine is more salty than lemony, so start with 1 tablespoon and add more to taste.
Maple syrup: Swap with honey, agave, or a pinch of sugar.
Lemon juice: Use white wine vinegar, apple cider vinegar, or even orange juice to add a different kind of citrus flavor with a sweeter finish.
Oil: For a more neutral flavor, swap extra virgin olive oil with avocado, grapeseed, or sunflower oil.
Make it creamy: Blend in a spoonful of Greek yogurt, tahini, or even mayonnaise for a creamy texture that clings to greens or roasted veg.
Add herbs or aromatics: Stir in parsley, dill, chives, or mint for a fresh note. Or try grated garlic, shallot, or ginger to give it a deeper aromatic base.
Make it spicy: Add a kick with red pepper flakes, cayenne, or fresh chili.
Boost the umami: A dash of soy sauce, miso paste, or toasted sesame oil will give the dressing savory depth.
Immersion blender: You can use a regular blender or food processor for a similar smooth texture. Or skip the blender altogether—just finely chop the preserved lemon pulp and whisk everything by hand or shake in a jar for a slightly chunkier, rustic version.

Jar of homemade preserved lemon dressing on wooden counter, ready to serve

How to Store Preserved Lemon Vinaigrette

Refrigerate: Store in an airtight container in the fridge for up to 2 weeks. With no dairy, eggs, or fresh garlic, this preserved lemon vinaigrette keeps longer than most homemade dressings.
Separation is normal: Although unlikely, it may separate in the fridge—just shake it up or re-blend before serving to bring it back together.
Freezer: Pour into an ice cube tray and freeze, then pop out a cube or two when needed. It might separate when defrosted, but a quick mix brings it back together.

How to Use Preserved Lemon Vinaigrette

Salads & Grain Bowls: This dressing is a natural fit for fresh greens or hearty grain salads. Try it tossed into a Middle Eastern chopped salad, tabbouleh parsley salad, or kale and chickpea power salad. It even perks up classics like egg salad or potato salad.
Grilled Proteins: Spoon it over grilled lamb roast, basket-grilled cod, or butter-rested grilled flank steak to cut through that smoky richness.
Veggies: Drizzle it on skillet-roasted Brussels sprouts, baked butternut squash, roasted Mediterranean vegetables, or these marinated green beans to give them a tangy lift.
Pasta & Grains: Toss with couscous, quinoa, or a seafood pasta with shrimp for a bright, zippy finish.
Wraps & Sandwiches: Use it as a spread in chicken shawarma or falafel wraps, or layer it into a turkey club or lox and cream cheese bagel if you enjoy a pop of citrus.
Dips & Spreads: Swirl it into white bean dip, creamy tahini sauce, or your favorite hummus for extra depth.

Homemade preserved lemons in a clear deli container labeled with green masking tape, sitting on a wooden kitchen countertop

Preserved Lemon Vinaigrette FAQs

No, you don’t need to rinse preserved lemons before using them. The salty brine is actually what helps season the dressing, so skipping the rinse gives you more flavor without needing to add extra salt. If you're sensitive to sodium or want a lighter flavor, you can give the pulp a quick rinse.
For this dressing, you should use the preserved lemon pulp—not the rind. The pulp blends up smoothly and brings all the deep, citrusy flavor you need. Save the rind for recipes where texture matters, like tagines, salads, or salsas.
Yes, you can use preserved lemon brine in this vinaigrette to boost both saltiness and citrus flavor. It’s strong, so start with a small spoonful and taste as you go. It’s a great way to adjust seasoning without adding extra salt or lemon juice.
“Vinaigrette” literally means “little vinegar” in French, but it doesn’t have to be made with vinegar. It just refers to any dressing made with acid and oil—and lemon juice is often the acid of choice. In this recipe, preserved lemon and fresh lemon juice bring the acidity, blended with olive oil and mustard to make a bright, balanced vinaigrette.
Yes, you can make preserved lemon vinaigrette without a blender—it’ll just have a more rustic texture. Finely mince the preserved lemon pulp, then whisk everything together in a bowl or shake it up in a jar.
Yes, you can freeze preserved lemon vinaigrette. Just pour it into an ice cube tray, freeze it, and pop out a cube or two whenever you need a quick flavor boost. It might separate a bit after thawing, but a quick stir or shake will bring it right back together.

Preserved lemon sauce dripping off a spoon into a glass jar on a wooden countertop

That’s it—time to drizzle your preserved lemon vinaigrette on everything!

This dressing is one of my all-time favorites. Back when I was the chef at a farm-to-table restaurant in Toronto, we made a vinegar-based version of this preserved lemon dressing and used it constantly. We’d spoon it over grilled asparagus, toss it with herbed couscous, or drizzle it on arugula salads. Any dish that needed a citrus-umami boost—that dressing brought it to life.

At home, I always keep a jar on hand. It’s perfect in leafy salads, lunch wraps, or seafood pastas—there’s almost nothing it doesn’t improve. And since it keeps so well, you can make a big batch and enjoy it for weeks. It’s the kind of recipe that earns a permanent spot in your fridge.

Pin This Preserved Lemon Vinaigrette Recipe for Later!

Preserved lemon vinaigrette in a glass jar on a wooden countertop

Print Recipe