Lemon Thyme Vinaigrette
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
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.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Delicious! A perfect balance of flavours. Thanks!
So glad you enjoyed it—thanks for trying it!