Lemon Thyme Vinaigrette
If you’re looking for a simple house dressing, this Lemon Thyme Vinaigrette is for you! It’s sweet, bright, juicy and bursting with acidity. Perfect for any salad you throw at it.
How to make a Vinaigrette.
A proper vinaigrette is a beautiful thing. Making them can be a bit tricky. Often you’ll see a vinaigrette split, causing your salads to be oily.
One of the easiest ways to make a vinaigrette is in a blender. The blades move so fast they emulsify the ingredients in a matter of seconds.
If you don’t have a high powered blender, a trusted mason jar and some elbow grease will do the job just fine!
There’s often a binder, I like to use a mustard of some sort. It helps the dressing come together and adds a bit of spice, heat and flavour.
What are the ratios for a vinaigrette?
The traditional ratios for a vinaigrette are 3-1.
That’s 3 parts oil to 1 part vinegar. This can be changed to fit your preferred tastes!
Key Ingredients for Garlic Lemon Dijon Vinaigrette.
Dijon Mustard -Helps emulsify the dressing and adds flavour!
Garlic – Raw garlic has a ton of heat, punch and sharpness!
Lemon – Always use the zest and the juice (never leave flavour behind!!)
Apple Cider Vinegar– I like to use vinegars to add more of an acidic back bone, apple cider goes really well with thyme!
Maple Syrup – You always need a bit of sweetness in your dressings. Mapple has a ton of sweet, rich flavours that surprisingly go with a ton of other things. It’s not just for pancakes people!
Fresh Thyme– Thyme is a super floral, pretty herb. Very delicate but when used right, can translate a ton of great flavour to any dish.
Other recipes to check out!
If you liked the sound of this Lemon Thyme Vinaigrette, here are a few other recipes you should check out!
Ingredients:
- 2 tsp Dijon Mustard
- 1 large Garlic Clove minced
- 1 Lemon juiced and zested
- 1/4 cup Apple Cider Vinegar
- 1 tbsp Maple Syrup
- 1 1/2 tbsp Fresh Thyme roughly chopped
- 1/2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 cup Olive Oil
Instructions:
- In a large mason jar, add dijon mustard, minced garlic, lemon juice and zest, apple cider, maple syrup , chopped thyme, salt, pepper and 1 cup of olive oil. Shake well until fully combined. Keep stored in the fridge for up to 5 days.
Similar recipes
No Comments
No comments yet. Be the first!
— End of comments —
— No more comments to load —
