Vinaigrette agli Agrumi | Citrus Vinaigrette

I learned the technique of reducing the lemon juice and vinegar by boiling them from my husband, Stephen. He lived in Strausburg, France, many years ago, and this was how his host family would create their various French salad dressings. Have fun creating your version! Swap out juices, kinds of vinegar, herbs, and even the oil. It is an additional step to reduce the juice, so I make a big batch of this dressing when I have the time. I keep all of my dressings in an empty Centanni bottle with a glass top. You can store it in the refrigerator to have on hand when needed.

Receipt Date: May 21, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2/3 cup EVOO

1 1/2 cups Fresh Lemon Juice

2 tablespoons Red or White Wine Vinegar

1 Small Shallot, minced

1 tsp. Fresh Thyme, minced

Pinch of Sea Salt

Freshly Ground Pepper, to taste


Bring the lemon juice to a boil, then reduce the heat to low.
Simmer until the juice had reduced to half.
Let the juice cool until room temperature.
Whisk in the EVOO, vinegar, shallots, and thyme.
Add a pinch of sea salt and pepper to taste.
Keep refrigerated.

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