Step 1 Combine 1 cup lemon juice and the sugar in a small saucepan. Bring to a boil and cook until reduced to three-fourths cup of syrup. Cool.
Step 2 Place the remaining 6 tablespoons of lemon juice in a small bowl. Add one-half cup lemon syrup and the grape seed oil. The acidity of the lemons will determine how much rice vinegar is needed (we used about 2 tablespoons with regular lemon juice). Add vinegar to taste and balance with more oil if needed.