In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.

In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest. Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.

This recipe yields 1 1/3 cups.