Honey, thyme and smoked paprika vinaigrette

Name: Honey, thyme and smoked paprika vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: ⅔ cup (160 ml)
Cuisine: Québécoise
Ingredients: ¼ cup (60 ml) extra-virgin olive oil; 2 tbsp (30 ml) honey; 2 tbsp (30 ml) fresh lemon juice; Zest of 1 lemon; 1 tsp (5 ml) fresh thyme leaves; 1 tbsp (15 ml) dried oregano; 2 tsp (10 ml) smoked paprika; ½ tsp (2 ml) red pepper flakes; ¼ tsp (1 ml) salt; ¼ tsp (1 ml) freshly ground black pepper

Preparation 5 min
Servings ⅔ cup (160 ml)
Freezing Absolutely

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Honey, thyme and smoked paprika vinaigrette

¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) honey
2 tbsp (30 ml) fresh lemon juice
Zest of 1 lemon
1 tsp (5 ml) fresh thyme leaves
1 tbsp (15 ml) dried oregano
2 tsp (10 ml) smoked paprika
½ tsp (2 ml) red pepper flakes
¼ tsp (1 ml) salt
¼ tsp (1 ml) freshly ground black pepper

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Preparation

In an airtight 250 ml (1 cup) Mason jar, combine the olive oil, honey, lemon juice and zest, fresh thyme leaves, dried oregano, smoked paprika, red pepper flakes, salt and pepper.
Close tightly and shake vigorously for 30 seconds to 1 minute, until all ingredients are well incorporated and the vinaigrette is emulsified.
Taste and adjust as needed: an extra splash of lemon juice if too sweet, a bit more honey if too acidic, more salt and pepper to taste.
Use immediately or store in the airtight Mason jar in the refrigerator for up to 1 week, shaking vigorously before each use to re-emulsify.