Tangy, fresh, and flavorful, this homemade lemon thyme vinaigrette is not just for salads! Make a large batch and drizzle it over some chicken, fish, potatoes, vegetables, or pasta.
I am obsessed with this lemon thyme vinaigrette recipe. I always make it when I have some extra thyme hanging out in the kitchen. It’s bright, flavorful, and I love the tangy lemon flavor.
Why You’ll Love This Recipe
- It comes together in literally minutes. You just have to mix everything in a bowl or shake it in a jar! Easy peasy, lemon squeezy.
- It’s versatile! I love this vinaigrette on salad but also on protein and veggies! It’s SO good on grilled chicken breasts, grilled chicken thighs, and grilled drumsticks. I also like to drizzle it over my air fryer breakfast potatoes and smashed broccoli recipe.
- I tend to buy salad dressing and rarely finish an entire bottle if it’s not for a party. Making homemade vinaigrette is so easy and helps me keep waste to a minimum since I always use it up.
Ingredients You’ll Need
lemon — you need fresh lemon juice for the best flavor. Feel free to add some lemon zest if you’d like. It’s really important to use freshly squeezed lemon juice, as bottled versions sometimes have a slightly bitter aftertaste, which can make your vinaigrette taste less bright and light.
Dijon mustard — Dijon mustard has a tangy, sharp flavor that also has a bit of spiciness to it. The Dijon mustard will also help emulsify the dressing.
garlic — the more, the merrier.
thyme — fresh thyme adds a minty sweet notes with earthy undertones. While you can use dried thyme, I highly recommend sticking with fresh thyme as the peppery notes are more prominent in dried thyme, while fresh thyme is more floral.
honey — you can use honey or maple syrup to sweeten the vinaigrette.
salt & pepper — a pinch of kosher salt to help balance the flavors.
olive oil — I like to use olive oil but you can also use avocado oil.
How to Make Lemon Thyme Vinaigrette
- Add the lemon juice, Dijon mustard, garlic, thyme leaves, honey, salt, pepper, and olive oil to a bowl and stir to combine.
- Use immediately or store in an airtight container in the fridge.
Recipe Tips and Notes
- For a little bit of extra heat, add a pinch of red pepper flakes!
- You can add some lemon zest for extra lemon flavor.
- Add in a few pinches of grated parmesan cheese for a nutty flavor.
- You can get more juice out of a lemon by rolling it on the counter under your palm to loosen up the juices. Bringing the lemon to room temperature helps as well.
- You can also add all the ingredients into a mason jar and shake until combined to avoid dirtying extra dishes and spoons.
Make Ahead Tips
- This lemon thyme vinaigrette will keep in an airtight jar in the refrigerator for up to 5 days. It’s normal for vinaigrettes to separate in the fridge. Simply give it a shake before you use it.
- If you use a high quality olive oil, odds are that it will solidify in the fridge. Not to worry, it’s totally normal! Let the vinaigrette sit out at room temperature for around 30 minutes before using it so it comes back to room temperature, or place it in a warm water bath.
Lemon Thyme Vinaigrette
Ingredients
Instructions
- Add the lemon juice, Dijon mustard, garlic, thyme leaves, honey, salt, pepper, and olive oil to a bowl and stir to combine.
- Use immediately or store in an airtight container in the fridge.
Nutrition Per Serving
More Homemade Salad Dressing Recipes to Try
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