The Lello Kitchen
Lemon-Thyme Dijon Vinaigrette
A bright French vinaigrette designed to be memorized: mustard for body, vinegar for structure, olive oil for length.
- Prep
- 8 minutes
- Cook
- —
- Serves
- about ¾ cup / 180 mL
- Difficulty
- Foundation
At the Lello table
A good vinaigrette is a ratio, not a bottled formula. Mustard helps the water phase and oil phase hold together long enough to coat leaves rather than fall to the bottom of the bowl.
Method
- Combine the mustard, vinegar, honey, salt and pepper. Whisk until smooth.
- Add the olive oil in a thin stream while whisking, or seal the jar and shake vigorously for 20 seconds.
- Taste on a leaf of lettuce rather than from a spoon; acidity changes once the dressing meets food.
Cook’s notes
- For bitter greens, add another teaspoon of honey. For tomatoes, increase the vinegar slightly.
- If the dressing separates in storage, shake it again; separation is not failure.
Substitutions
- Champagne vinegar is softer than white wine vinegar; cider vinegar is fruitier and changes the style.
- A neutral oil makes a milder vinaigrette but removes much of the flavor contribution from the olive oil.
To serve
Use with green salads, warm potatoes, grilled asparagus, roast chicken, or spooned over beans.
Storage & make-ahead
Refrigerate in a sealed jar for up to 5 days. Bring toward room temperature and shake before using.
