- 1 Food Processor
- ½ cup Lemon juice
- 2 Garlic cloves, minced
- 2 tsp Dijon mustard
- ½ tsp Salt, kosher
- 1 tsp Honey Optional
- ½ cup Vegetable oil
- 1 tsp Thyme, dry or fresh Optional. This recipe uses fresh thyme.
- Pinch Black pepper
- In a food processor, add the lemon juice, garlic, mustard, salt, pepper, and honey.
- With food processor running, slowly drizzle in the vegetable oil until all oil is gone. Add thyme.
- If your dressing is too tangy, add more vegetable oil, to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.