In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper.
Store, covered, in the refrigerator. This vinaigrette keeps for about one week.
Serve at room temperature. Shake or stir just before serving.
Yields 1/4 cup Lemon Vinaigrette.
* To make this Lemon Vinaigrette properly, you must use fresh-squeezed lemon juice and not bottled lemon juice.
** Sometimes, I just omit the thyme leaves. Depends on my mood! You could use other herbs of your choice, if desired.
Favorite Lemon Vinaigrette Recipe: https://whatscookingamerica.net/salad/lemonvinaig.htm