Description
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!
Ingredients
- 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
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.
