Lemon Vinaigrette Sauce
Submitted by Bobbi Hill on Apr 24, 2009

This is a wonderful, versatile sauce that is not too tangy. Use it on salads, brush on seafood during cooking, or use as a marinade.

Servings:
N/A

Complexity:   
Very Easy

Total Time:
10 minutes

Ingredients:
1/2 cup good olive oil
1/4 teaspoon whole fresh thyme leaves
1/2 teaspoon minced fresh garlic
1 lemon, zested
2 Tbsp. freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1 Tbsp. Champagne or white wine vinegar
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Directions:
Heat the olive oil in a medium sauté pan and add the thyme, garlic, and lemon zest. Cook over low heat for 1 minute. Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper. Pour all into a jar and shake well or emulsify in a blender.

Cook's Notes:
Cooked shrimp becomes delicious marinated for 10 or 15 minutes before tossing in a mixed green salad.