Maple Thyme Vinaigrette

Mustard, typically Dijon mustard, is used in most vinaigrettes to help with the emulsion of combining vinegar or citrus juice (both water based) with oil, two liquids that normally don’t mix.

Typically up to one tablespoon of Dijon mustard is added. Like with this Tomato Basil Vinaigrette. This recipe though, adds 1/4 cup Dijon, making for a thicker vinaigrette.

You can also use honey for thickness, such as with this Mint Lime Vinaigrette or a fruit purée, like with this Blueberry Vinaigrette.

And it doesn’t stop there as maple syrup can also be used as a thickener.

This Maple Thyme Vinaigrette is not only a good go-to vinaigrette for tossing with a lefty green salad mixed with fruits or vegetables, but is thick enough to toss with a bean salad, quinoa salad and even a cabbage slaw.

Maple Thyme Vinaigrette

1/3 cup extra virgin olive oil

1/4 cup Dijon mustard

1/4 cup real maple syrup

1/2 teaspoon dried thyme

Juice of one small lime, about 1.5 to 2 tablespoons

Shake all ingredients together in a jar or salad dressing shaker.

Let vinaigrette sit for at least 30 minutes for flavors to meld. Store any unused portion in the refrigerator up to 1 week.

The question you may be asking, is it necessary to store your vinaigrette in the refrigerator. Read and find out the answer here: Do You Need To Refrigerate Your Homemade Vinaigrette?

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