Meyer Lemon Vinaigrette


This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Meyer Lemon Vinaigrette recipe by Barefeet In The Kitchen

After using the first few of my Meyer lemons to make these amazing cookies, I wanted to try something different to really show off their flavor.

I enjoyed this vinaigrette and it worked perfectly with the Winter Salad I made to go with it.

Meyer Lemon Vinaigrette recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Meyer Lemon Vinaigrette


  • 3 Meyer lemons zested and then juiced, about ½ cup of juice and 2 ½ tablespoons minced zest
  • 2 teaspoons white balsamic vinegar
  • 1/2 teaspoon finely minced fresh rosemary
  • 1 large shallot very finely minced, about 2 tablespoons minced
  • 2 tablespoons honey
  • 1/4 teaspoon kosher salt adjust to taste
  • 1/8 teaspoon freshly ground black pepper adjust to taste
  • 1 cup light flavor olive oil


  • In the blender*, combine everything except the oil. Pulse a few times to combine and then while the blender is running, slowly add the oil. Puree for just a few moments until it is well combined. Pour into a glass jar and store in the refrigerator.
  • * This can also be made in the glass jar. I simply prefer the ease and results from using the blender. Simply combine the ingredients as listed above; shake well. Add the oil and shake again until well-blended.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: , ,

Tagged with:

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

9 Comments Leave a comment or review

    Rate & Comment


  1. 1Toffeey says

    I just found your site earlier today. I made this Wonderful Meyer Lemon Vinaigrette and I am so thrilled. I have made many different Lemon Dressings to only find the flavors were terrible. I have wasted so much trying what was just really lousy. THIS IS FANTASTIC. I tried it on Green Leaf Lettuce (dipping) before I even added the oil. I ate 3 whole leaves just dipping. Made my Hubby try it too…well he made a face, so I added the Oil…Used the blender and am very happy to have a Delicious Homemade Dressing I can even serve to guests. THANK YOU, I will be trying more of your Recipes.

  2. 1Toffeey says

    OOps I didn't have the White Balsamic, but will be buying some. And I only had the Dark Olive Oil. I see that it is used on many other Dressing recipes. Other than that I made this exactly as written and I love it both b4 and after the adding of the Oil. I may try to make a cornstarch base and try to eliminate the Oil altogether…If it turns out, I will let you know. Hubby is a Heart Patient so I have to watch the oils. It was just a thought.