5 tablespoons extra virgin olive oil / 1 tablespoon mustard / 1 yellow lemon 1 branch of fresh thyme / 1 teaspoon of sea salt / 1 teaspoon freshly ground black pepper Cut the untreated yellow lemon in half and squeeze it to get its juice. Remove the seeds from the juice if necessary. In a bowl, mix the mustard, the olive oil and the lemon juice then add the sea salt and freshly ground pepper. Mix well and add the sprig of thyme. Cover your bowl with a cling film and place this vinaigrette in a cool place for 30 minutes. When serving, remove the sprig of thyme.
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