There’s a local fast-casual restaurant in Utah called Vessel Kitchen that I love and one of my favorite dressings of theirs is the lemon thyme vinaigrette. The first time I had it, I knew I had to recreate it at home. After a few attempts, I came up with my own version that is, in my opinion, just as good as theirs. It only requires a handful of ingredients but it is packed with flavor.
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How To Make Lemon Thyme Vinaigrette
The ingredients for this homemade vinaigrette couldn’t be simpler. The base is made up of two parts olive oil and one part lemon juice. The addition of lemon zest really bumps up the lemon flavor without making it too acidic.
Lemon and thyme are a flavor match made in heaven. I like to give the dried thyme a bit of a rub before adding it to the dressing to bring out more of the herb’s aromatic flavors. Thyme is such a versatile herb to use (and has plenty of health benefits, too!), so I always have some in my pantry.
A bit of dijon mustard and a touch of honey or maple syrup balance out the flavor and add a bit of depth and dimension. They also help to emulsify the vinaigrette and keep everything all blended together. (At least for a day or two.)
Finish up with salt, pepper, and garlic powder, and you’re ready to go! I like to use garlic powder because it’s easier and it helps the vinaigrette store longer in the fridge. But you can use a small clove of fresh garlic, minced well, if you prefer. Just plan on using it up more quickly.
Storing The Vinaigrette
If you use garlic powder, you can store your homemade vinaigrette in the fridge in a sealed container for 7-10 days. But if you go with fresh garlic, use it up within 3-4 days.
Keep in mind, your homemade dressing won’t stay perfectly mixed forever because it doesn’t have the added emulsifiers that the store-bought stuff includes. So if (when) your oil and vinegar separate during storage, just let the vinaigrette sit out at room temperature for about 20 minutes to let the oil warm back up. Then give it a good shake or whisk to remix everything.
I like to use a glass jar with a plastic lid to store my dressing to make it easier to shake it before using. If you use a container with a metal lid, be sure to put a piece of wax or parchment paper between the lid and the jar to prevent the vinegar from corroding the metal. It’s gross, trust me. If you’ve got the option, go for a plastic lid – way easier.
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Lemon Thyme Vinaigrette
Ingredients
- ½ cup olive oil
- Zest and juice from 1 lemon about 1 tablespoon of zest and ¼ cup of juice
- 1 teaspoon dried thyme
- 1 teaspoon dijon mustard
- 1 teaspoon honey or maple syrup optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
Instructions
- Combine all ingredients in a small jar. Secure lid and shake vigorously to combine. Enjoy!
- If storing, be sure to use a plastic lid or place a piece of wax or parchment paper between the metal lid and the jar to stop the vinegar from corroding the metal lid.
- Vinaigrette will store in the fridge for up to two weeks. The vinegar and oil will separate after a few days, so allow the vinaigrette to sit out at room temperature for a bit until you can shake it again to reincorporate everything.
