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Malaguena Lemon and Dill Vinaigrette

Rated as 5 out of 5 Stars

"A full-flavored, tangy dressing to complement any seafood and/or accompanying side dish. Dressing is ready immediately, but giving it 30 minutes for the flavors to blend is ideal."
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15 m servings 263
Original recipe yields 1 servings (0 cup)


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  1. Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into the vinegar mixture. Slowly stream olive oil into the mixture while whisking continuously; keep beating until the dressing is creamy and smooth. Season with salt and pepper.

Nutrition Facts

Per Serving: 263 calories; 27 4 0.2 0 379 Full nutrition

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Read all reviews 9
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Excellent! I made as directed except mixing all ingredients using a small food processor. Served with grilled shrimp as an alternative to cocktail sauce. Thanks!

Very good vinaigrette. I used this to dress a salad of arugula beets avocado goat cheese and walnuts. It was fabulous. I will be using this vinaigrette often

This is excellent! I have used it to brighten up several recipes lately that lacked flavor, and it made a HUGE difference. I love that it is full flavored. That being said, I don't think I wa...

Made it last night using Meyer lemons and LOVED it! Put it over a salad made of mixed greens, cherry tomatoes, avocado, carrots, red onion, fresh grated parmesan, and lobster.

OMG, love it!!!! Don, do you have any other great recipe's like this one?? If yes, where can I find them?

I made this for salad but thought I might baste my salmon in it too. Loved it on the salmon! A little too dijony for us for salad though. This is a good one to dress up any boring fish I'm sure....

i could drink this. It is AMAZING on any fish and green vegetables. Perfect as written. Thanks Don for a keeper.

I was looking for recipes to use all this dill I had growing in the garden. I quadrupled the recipe and blended all the ingredients with an immersion blender. It was very tangy and tasty! I s...

Delicious! Exactly what I needed for a cucumber, tomato, and lettuce salad. I'd happily try it on other dishes too.