Maple Dijon Vinaigrette
This Maple Dijon Vinaigrette is delicious and the perfect balance of tangy and sweet. It’s a great way to add some flavor to your salads or roasted vegetables.
This Maple Dijon Vinaigrette is versatile and can be used in many ways. It’s great as a salad dressing, of course, but it can also be used as a marinade for chicken or fish, or as a sauce for roasted vegetables. You can even drizzle it over cooked grains like quinoa or brown rice to add some extra flavor.
What you’ll love about it
The combination of tangy dijon mustard, sweet maple syrup, and acidic vinegar creates a perfectly balanced taste that pairs well with just about any salad. It’s also a great way to add a touch of sweetness to your greens without using processed sugars.
Another reason to love this dressing is that it’s super easy to make. All you need is a few simple ingredients that you probably already have in your kitchen, like olive oil, dijon mustard, maple syrup, and apple cider vinegar. Simply whisk everything together in a bowl or shake it up in a jar, and you’re good to go.
Ingredients & Substitutions
- Maple syrup – Or you can use honey as well.
- Dijon mustard – stone ground mustard is another great option if you prefer. You don’t have any of those two? regular mustard will do the job!
- White wine vinegar – I also love using champagne vinegar.
- Fresh lemon juice – nothing beats fresh lemon juice. Include some of the pulp for extra texture.
- Minced fresh garlic – I prefer to mince my own but in a pinch, you can use the jarred stuff.
- Dried thyme leaves – optional
- Extra virgin olive oil
- kosher or sea salt and freshly ground black pepper to taste
How To Make Maple Dijon Vinaigrette
Making your own vinaigrettes is not only easy, but it’s also a great way to control the ingredients and flavors in your salad dressing. Plus, it’s a fun way to experiment with different combinations of oils, vinegars, and seasonings to find your perfect flavor profile.
- In a large bowl or jar, whisk together the maple syrup, dijon, vinegar, lemon juice, garlic, salt, pepper and thyme leaves is using.
- Emulsify the dressing by whisking and slowly drizzling the olive oil until the oil is thoroughly incorporated Add salt and pepper to taste.
- Refrigerate for about an hour before using.
Have you ever tried emulsifying with a jar?
You might be curious about the old-school method of shaking it up in a jar. It’s actually a great technique for thick bases, but keep in mind that you’ll need to give it a vigorous shake to break the oil into tiny droplets. So, get ready to put your arm muscles to work and shake that jar like crazy!
Tips & Notes
- Prepare Ahead! Making salad dressing ahead of time is a great way to save time and make meal prep a breeze. It’s also an excellent way to ensure that you always have a delicious dressing on hand for your salads.
Storing
- Fridge: Vinaigrettes can be stored in an airtight container such as a mason jar or a bottle with a tight-fitting lid. It’s important to keep the container in the refrigerator to help preserve the freshness of the vinaigrette.
- Before storing the vinaigrette, make sure to give it a good shake to mix the ingredients together. If the vinaigrette has separated while being stored, give it another good shake before using it.
- It’s best to use homemade vinaigrettes within a week or two of making them, as they tend to lose their flavor and freshness over time. Bring to room temperature before using it again by leaving it on the counter for 10 or more minutes.
- One last thing to keep in mind is that some dressings may separate when stored in the fridge. If this happens, just give it a good shake or stir before using it, and it should be good to go.
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Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe
Maple Dijon Vinaigrette
Ingredients
- 2 Tablespoons Maple syrup or honey
- 1 ½ teaspoons dijon mustard
- 1 ½ Tablepoons white wine vinegar
- 1 teaspoon fresh lemon juice with pulp
- 1 ½ teaspoons minced fresh garlic
- dried thyme leaves - optional
- ½ cup extra virgin olive oil
- kosher or sea salt to taste
- freshly ground black pepper to taste
Instructions
- In a large bowl, whisk together the maple syrup, dijon, vinegar, lemon juice, garlic, salt, pepper and thyme leaves is using.
- Emulsify the dressing by whisking and slowly drizzling the olive oil until the oil is thoroughly incorporated Add salt and pepper to taste.
- Refrigerate for about an hour before using.
- Store in an airtight container for up to 2 weeks.
This is my favorite salad dressing to put over a loaded salad. I make about two cups of dressing for my hubby and I to enjoy throughout the week.