Lemon Thyme Vinaigrette
From The Hamilton Kitchen & Bar
INGREDIENTS
- 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
DIRECTIONS
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)
