My Lemon Thyme Vinaigrette was born out of a vinegar experiment. Last summer, I made some lemon thyme vinegar by heating some white vinegar and putting it in a bottle with a few springs of lemon thyme from my herb garden. It had been “brewing” in my kitchen cabinet for 6 months now, and was just waiting to be used!
My favorite salad dressing, Tarragon Balsamic Dressing, was a bit heavy for the light lettuce leaves that I was going to use in my salad. A lighter lemon thyme vinaigrette would be the perfect answer!
I use Grey Poupon dijon mustard in this vinaigrette. You can use your favorite dijon. If you don’t make your own lemon thyme vinegar, then you can purchase some at your local grocery or gourmet food store.
From the kitchen of A Food Lover’s Delight….
Lemon Thyme Vinaigrette
1 c olive oil
1.5 T dijon mustard
1/4 c fresh lemon juice (don’t use the bottled kind — the taste isn’t the same)
1/4 c lemon thyme vinegar
salt and pepper to taste
Whisk together all ingredients in a non-metallic bowl. Covered tightly, vinaigrette will keep in the refrigerator for up to 2 weeks.
If you are looking for a nice inexpensive little book on making flavored vinegars with store-bought plain vinegars, try this one by Glenn Andrews:
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