Hamilton Kitchen Lemon Thyme Vinaigrette
Lemon Thyme Vinaigrette2017-10-26T10:56:53-04:00

Lemon Thyme Vinaigrette

Presented by 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 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 fresh ground pepper. Store in refrigerator.

(Yields about 1 pint)

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As seen in the Summer/Fall 2016 Issue

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