If you’re after a simple, reliable house dressing, this Lemon Thyme Vinaigrette is a great choice. Bright, slightly sweet, and full of citrusy acidity, it pairs well with mixed greens, roasted vegetables, grain bowls, and more.
How to make a Vinaigrette.
A well-made vinaigrette is simple and versatile, but it can separate if not emulsified properly. Using a blender or food processor makes emulsifying fast and easy, while a mason jar and a vigorous shake will also do the job if you don’t have a powered appliance.
Include a binder such as Dijon mustard to help the oil and vinegar blend into a smooth, stable dressing. It also adds a subtle spicy note that complements the lemon and thyme.
What are the ratios for a vinaigrette?
The classic ratio is 3 parts oil to 1 part acid (3:1), but you can adjust that to taste. For a brighter, tangier dressing try a 2:1 ratio, or reduce the oil further if you prefer a lighter finish.
Key Ingredients for Garlic Lemon Dijon Vinaigrette.
Dijon Mustard – Acts as an emulsifier and adds depth of flavor.
Garlic – Fresh garlic brings a bright, pungent bite; mince finely so it disperses evenly.
Lemon – Use both zest and juice for maximum brightness and aroma.
Apple Cider Vinegar – Provides a balanced acidic backbone; pairs nicely with thyme.
Maple Syrup – A touch of maple adds rounded sweetness and complexity without overpowering the dressing.
Fresh Thyme – Delicate and floral, thyme gives an aromatic herbiness that lifts the vinaigrette.
Other recipes to check out!
If you enjoy this Lemon Thyme Vinaigrette, try it with other salads or explore recipes with complementary flavors.
Recipe
Lemon Thyme Vinaigrette
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:
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Combine Dijon mustard, minced garlic, lemon juice and zest, apple cider vinegar, maple syrup, chopped thyme, salt, pepper, and the olive oil in a large mason jar. Seal and shake vigorously until the dressing is fully emulsified. Store in the refrigerator for up to 5 days. Shake before each use.
Enjoy!
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