Can I skip the Dijon mustard?

If you don't have or don't like Dijon mustard, you can use other mustard like whole grain or honey garlic. Just no yellow mustard. Mustard is what helps to emulsify the vinaigrette. If you skip it, the lemon juice and olive oil may stay separated.

I can't eat mustard, can I use anything else?

Another great emulsifier is mayonnaise. If you can't have mustard, add 1/2 tsp of mayo to the vinaigrette instead. It won't change the flavor but it will help everything to bind together beautifully.

Why isn't my vinaigrette isn't blending properly?

You didn't add enough mustard, added the oil too quickly, or didn't whisk enough. Keep whisking vigorously and it should come together. If it doesn't, you can add 1/2-1 tsp of mayonnaise for every 1 cup of vinaigrette to fix it.

Lemon Thyme Vinaigrette

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5 from 1 review

Lemon Thyme Vinaigrette

Recipe by Veronika Sykorova

This Lemon Thyme Vinaigrette is one of the easiest salad dressings you can make at home! Perfect for any salad, roasted veggies, fish, and more! Great for meal prep!

Total Time10 minutes
Yield1 cup 1x
DietVegan

Ingredients

Units Scale

1/4 cup freshly squeezed lemon juice (approx. 1 1/2 lemon)
1 tsp honey
1 tsp dijon mustard
2 tbsp heaping fresh thyme leaves (hard stems removed)
1/2 tsp sea salt
1/4-1/2 tsp freshly ground black pepper
1/2 cup extra virgin olive oil

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Instructions

Add lemon juice, honey, dijon mustard, thyme leaves, sea salt, and black pepper to a medium bowl.
Whisk to mix everything together.
Slowly stream in the olive oil while whisking constantly. Keep whisking until the oil is fully mixed in.
Serve immediately or store it in an airtight jar in the fridge for up to a week.

Notes

Easy jar method: You can add all ingredients to a jar, instead of a bowl, and shake it vigorously until everything is mixed. The vinaigrette is more likely to separate with this method but it’s the easiest.

Oil not mixing properly: You can use an immersion blender but I recommend doing this before adding the fresh thyme. If you’ve already whisked the vinaigrette, try adding more Dijon mustard, or ½ tsp mayonnaise. Mayo is a great emulsifier that works like magic to fix broken vinaigrettes.

Storing: Store in the fridge for up to a week. Always use a clean spoon. The vinaigrette might need a little shake after sitting in the fridge for a few days.

Freezing: It’s often recommended not to freeze vinaigrettes but I find they freeze fine, you just need to whisk them or shake them up in a jar again before using. Defrost in the fridge overnight.

Prep Time: 10 mins
Category: Dressing
Method: No Cook
Cuisine: American

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Find it online: https://thehealthfulideas.com/lemon-thyme-vinaigrette/