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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Thyme Vinaigrette Recipe

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This recipe for Lemon Thyme Vinaigrette is from Recipes From Our Hearts to Your Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly-squeezed lemon juice*
1/2 teaspoon Dijon-style mustard
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt
Pinch coarsely-ground black pepper

To make this Lemon Vinaigrette properly, you must use fresh-squeezed lemon juice and not bottled lemon juice
Directions:
Directions:
In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator.

Serve at room temperature. Shake or stir just before serving.

Yields 1/4 cup vinaigrette.

Sometimes, I just omit the thyme leaves. Depends on my mood! You could use other herbs of your choice, if desired
Personal Notes:
Personal Notes:
This is one of my favorite salad dressings. I'm always making this vinaigrette for salads because it is so easy to make and so good! Can also be served over cooked asparagus, broccoli, and fresh tomato slices. Be creative!

 

 

 

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