Recipes Salads Basics Meyer Lemon Vinaigrette

Meyer Lemon Vinaigrette

Prep Time: 5 minutes
Cook Time: 0 minutes

Jon Shook and Vinny Dotolo, chef-owners at Los Angeles restaurants Jon & Vinny’s, animal and Son of a Gun, shared this recipe for a Meyer lemon vinaigrette, which they use in their recipe for sautéed fluke. It’s also delicious drizzled on almost any type of vegetable, like a salad of arugula and thinly shaved fresh fennel.


  • 2 Tbs. white wine vinegar
  • Juice of 1/2 Meyer lemon
  • 1/2 small shallot, minced
  • 1 Tbs. minced fresh tarragon
  • 1 1/2 tsp. minced fresh thyme
  • 1 1/2 tsp. whole-grain mustard
  • 1 1/2 tsp. sugar
  • 1/4 tsp. kosher salt
  • 2 Tbs. grapeseed or canola oil
  • 1 1/2 Tbs. extra-virgin olive oil


In a small bowl, whisk together the vinegar, lemon juice, shallot, tarragon, thyme, mustard, sugar and salt until combined. Whisk in the grapeseed and olive oils until well blended. Makes about 1/2 cup (4 fl. oz./125 ml).

Adapted from a recipe by Jon Shook and Vinny Dotolo, Chef/Owners of animal, Son of a Gun and Jon & Vinny’s