Lemon Thyme Marinade & Dressing

Prep Time: 5 minutes 

WHAT YOU NEED:

2 Tbsp. Dijon mustard

1 clove garlic, peeled

2 Tbsp. white wine vinegar or white balsamic vinegar

1 medium lemon (2 Tbsp. freshly squeezed juice and 1 tsp. lemon zest)

2-3 Tbsp. fresh thyme leaves or 1/2-1 tsp. dried thyme

½ tsp. salt

¼  tsp. ground black pepper

1 cup extra virgin olive oil or canola oil

MAKING IT:

Zest lemons, then squeeze lemons for juice. Combine all ingredients in blender jar or food processor; blend/pulse until smooth and creamy.  Makes about 1-1/2 cups. Store in refrigerator in a covered jar or other container for up to 2 weeks.

NUTRITION:

Nutrition Information per serving (2 Tbsp): 160 Calories; 18g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 0mg Cholesterol; 160mg Sodium; 0g Total Carb; 0g Fiber; 0g Sugars (includes 0g Added Sugars); 0g Protein

TIPS:

To make a smaller amount, halve all the ingredients (best to use a small jar blender attachment or smoothie maker)

When marinating raw meat, poultry or fish, be sure to discard all the leftover marinade that has touched the uncooked food.

Switch it up with different fresh or dried herbs such as tarragon, basil, oregano. Or a blend!