Citrus Shallot Vinaigrette

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Recipe by Sue Freeman

This is great as a basting sauce for grilled tuna. Use half as a basting sauce and have drizzled over the fish upon serving.

Ingredients Nutrition


  1. If using a vegetable peeler or cocktail zester blanch lemon and lime peel for 30 seconds and then shock in cold water.
  2. Dry in a salad spinner.
  3. If using a rasp zester, combine all of the ingredients-- juice, zest, vinegar, shallots, sugar, oil and red pepper.
  4. If using within a few hours keep covered at room temperature, otherwise refrigerate up to 5 days.
  5. Bring to room temperature before using.

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