Lemon Thyme Vinaigrette

Lemon Thyme Vinaigrette

0:15 To Prep
0:05 To Cook
1 Servings
Average Rating
Difficulty Medium

A Tasty fragrant flavour to your favourite salad


  • 1/2 onion, thinly sliced
  • 100ml of olive oil
  • 1/2 bunch fresh lemon thyme sprigs
  • 10 peppercorns
  • 3 Tbs white vinegar or verjuice
  • 1/4 tsp Salt

Step 1

Combine onion, oil, thyme and peppercorns in the 2L Saucepan.

Step 2

Cook over low heat until just warm.

Step 3

Remove from heat, cover and stand for 1 hour.

Step 4

Strain through a fine sieve into bowl.

Step 5

Discard solids and gradually whisk in white wine vinegar and salt until emulsified.

Chef's Tips

• Tahini dressing is also great over lamb kebabs. • The dressings will keep for 1 week in a screw-top jar in the refrigerator.

Write a Review

Retype the CAPTCHA code from the image
Change the CAPTCHA codeSpeak the CAPTCHA code