Chef Beth’s blender method for making vinaigrette ensures a perfectly creamy dressing that will keep for up to 2 weeks!
- ½ C. fresh squeezed lemon juice
- 1 small clove garlic
- ½ shallot
- 1-2 sprigs of thyme
- 1 tsp dijon mustard
- 1 tsp honey
- ½-1 C. Blended oil (canola 90/olive oil 10)
- Salt and pepper to taste
Add all ingredients except for oil to a blender. Blend on high until combined. Then begin to drizzle in oil. As oil drizzles in, vinaigrette should begin to thicken with emulsification. Once desired consistency is reached taste dressing and adjust seasoning as necessary. If vinaigrette is too thick add a TB of water and mix to combine. If vinaigrette is too tart add a bit more honey.