Can I use this as a chicken marinade?

Yes. It works well for chicken breasts or thighs. Marinate for at least 20-30 minutes; longer isn't necessary due to the acidic lemon juice.

Why did my vinaigrette separate?

It's important to use mustard to emulsify the oil into the lemon juice. Be sure to slowly whisk the oil into the lemon and mustard. Over time, however, some separation is normal. Simply shake or whisk it back together before using.

Is this vinaigrette vegan?

It can be. Use maple syrup instead of honey, or skip the sweetener entirely.

Lemon Thyme Vinaigrette - The Real Recipes

Name: Lemon Thyme Vinaigrette
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 lemon (zest removed with a microplane); 1 1/2 tsp. Dijon mustard; 1 1/2 tsp. honey (or maple); 1/4 tsp. table salt, plus more to taste; 1/4 tsp. black pepper, plus more to taste; 1/2 cup extra-virgin olive oil; 1 small shallot, minced; 2 tsp. thyme leaves, roughly chopped

Description

This Lemon Thyme Vinaigrette is bright, balanced, and endlessly useful. It is made with fresh lemon juice, fragrant thyme, and good-quality olive oil for a dressing that comes together in about 5 minutes and instantly upgrades simple green salads, grilled vegetables, and chicken.

Ingredients

Units Scale

1 lemon (zest removed with a microplane)
1 1/2 tsp. Dijon mustard
1 1/2 tsp. honey (or maple)
1/4 tsp. table salt, plus more to taste
1/4 tsp. black pepper, plus more to taste
1/2 cup extra-virgin olive oil
1 small shallot, minced
2 tsp. thyme leaves, roughly chopped

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Instructions

Juice the lemon into a medium bowl. You should have about 1/4 cup of lemon juice. Add the mustard, honey, salt, and pepper and whisk to combine.
Slowly drizzle in the oil while continuing to whisk until the sauce is emulsified. Whisk in the minced shallot, fresh thyme leaves, and lemon zest. Adjust seasoning with more salt and pepper to taste. If the dressing is too acidic, slowly drizzle in more oil, 1 tablespoon at a time.

Notes

You can swap out fresh thyme as needed. Use 1 teaspoon dried thyme, crushed between your fingers.
This vinaigrette ratio is 1 part lemon juice to 2 parts oil. A standard vinaigrette is 1:3, but I prefer a more tangy dressing. Plus, the honey and thyme round out the acidity well.
Store leftovers in an airtight container or mason jar in the fridge for up to 5 days.
Use this dressing as a marinade for chicken, for about 30 minutes.
The vinaigrette works well drizzled over grilled or roasted veggies, as well.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Sauces
Method: No Cook
Cuisine: American