Lemon Thyme Vinaigrette

Lemon Thyme Vinaigrette

From The Hamilton Kitchen & Bar


  • 1/2 cup lemon juice
  • 1/4 cup champagne vinegar
  • 1/4 cup honey
  • 1 1/4 cups canola oil
  • Zest of 1/2 lemon
  • 2 T fresh thyme leaves (removed from stem)
  • Salt and Pepper to taste


Combine lemon juice, vinegar, honey, lemon zest, and thyme in a blender. Slowly add the canola oil while blender is running to emulsify. Adjust with salt and freshly ground pepper. Store in refrigerator.

(Yields about 1 pint)

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