Sauces & Condiments | 30 Minutes or Less | Other
START TO FINISH: 5 minutes
1/3 cup fresh lemon juice
2/3 cup light olive oil or vegetable oil
1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme leaves)
1/2 teaspoon salt or to taste
1/4 teaspoon ground black pepper
In a small jar with a tight-fitting lid, combine all ingredients and shake well to blend. Serve immediately over steamed asparagus or any other steamed vegetable or salad. Leftovers will keep, covered at room temperature, for 1 week.
Approximate Values Per Tablespoon: 80.5 calories (98% from fat), 9 g fat (1 g saturated), 0 mg cholesterol, 0 g protein, .5 g carbohydrates, 0 g dietary fiber, 73 mg sodium
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What you're saying..
Just wanted to say thanks for the great recipe for the leek and potato soup that was published in the San Diego Tribune.
I just made it, tastes great, REAL easy. My wife tried it (she hates cold soup), she likes it, win-win all around!
Keep those great recipes coming!!
San Diego, CA
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