Lemon Zest Vinaigrette Recipe in a Shaker Jar


When I started making vinaigrette at home, my approach to food was evolving. I started to believe that almost all things we love to eat could be made at home.

As a kid, one thing I loved was Good Seasons Italian salad dressing. It was my job as one of six kids to make salad for our dinners, and this was my go-to. There was something just magical about pouring in ingredients to the ‘fill’ line – all in pretty layers in the clear glass jar. Then you shake it and – voila! – salad magic!

So, when Kalyn of Kalyn’s Kitchen, one of my favorite bloggers, raved about her Shaker Jar Vinaigrette with Sumac, I decided to start up the tradition again of making a jar of vinaigrette and keeping it in my fridge to re-shake each time I use it.

I love lemon zest in so many things, and so I decided to try adding it to vinaigrette. It adds a brightness and tang that works with any salad. The other unusual ingredient in all my vinaigrettes is soy sauce instead of salt. I stole this idea from Melissa D’arabian, who learned it from a chef at a bistro in France. It adds a richness and umami that is so, so good in any salad dressing.

Keep this magical elixir handy – it is good on so many things – grilled meats, salads, vegetables. Splash it on most everything!


2/3 cup sherry or red wine vinegar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon spicy brown mustard
1 large shallot, minced
2 cloves garlic, pressed
1 teaspoon soy sauce
1/2 teaspoon pepper
1 1/3 cups extra virgin olive oil

Mix all ingredients except oil in a pint sized jar. Let stand on counter top for 30 minutes.

Add oil and shake vigorously.

Store with airtight lid in refrigerator for up to 4 weeks.

Other creative vinaigrettes worth a try:

Sun Dried Tomato Vinaigrette, Lisa’s Kitchen
Basil Vinaigrette, Kalyn’s Kitchen
Lemon Caper Vinaigrette, Endless Simmer
Meyer Lemon Vinaigrette, Cafe Johnsonia


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