Step 1: Combine Lemon Juice and Olive Oil: In a shake-able container, such as a mason jar or a salad dressing shaker, pour in the freshly squeezed lemon juice and the extra virgin olive oil. Ensure the lemon juice is freshly squeezed for the best flavor; bottled lemon juice often lacks the brightness and zest of fresh lemons.

Step 2: Shake Vigorously: Secure the lid tightly on the container and shake vigorously for about 30 seconds, or until the lemon juice and olive oil are well combined. This emulsification process helps to temporarily bind the oil and water-based liquids together, creating a slightly creamy texture.

Step 3: Add Remaining Ingredients: Open the container and add the minced garlic, salt, dried thyme, dried basil, and freshly ground black pepper. Be sure the garlic is finely minced to ensure its flavor is evenly distributed throughout the dressing. The herbs add depth and complexity to the vinaigrette, while the salt and pepper enhance the overall taste.

Step 4: Shake Again: Secure the lid again and shake well until all the ingredients are thoroughly combined. This step ensures that the herbs and spices are evenly dispersed throughout the lemon vinaigrette, creating a consistent flavor profile.

Step 5: Taste and Adjust: Taste the dressing and adjust the seasoning as needed. If the lemon flavor is too strong for your liking, add the water, one tablespoon at a time, until you reach your desired level of tartness. You can also add a pinch of sugar or honey to balance the acidity if preferred.

Step 6: Refrigerate and Store: Refrigerate the lemon vinaigrette in an airtight container for at least 30 minutes before using it. This allows the flavors to meld together and intensifies the overall taste. The vinaigrette can be stored in the refrigerator for up to 1 week. Be sure to shake well before each use, as the oil and lemon juice may separate over time.