Maple Dijon Vinaigrette
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Substitutions: Use honey instead of maple syrup for a different sweetness.
Serving: Toss with leafy greens, drizzle over roasted vegetables, or use as a dip for bread.
Make-ahead: Keeps in the fridge up to 1 week. Shake well before each use.
Leftovers: If dressing separates, simply shake or whisk before serving.
2
Creamy Maple Dijon Vinaigrette
Same base, blended with ½ cup plain Greek yogurt (or nondairy yogurt) in place of part of the olive oil for a velvety texture.
Notes
1
Add garlic, vinegar, maple syrup, and Dijon mustard to a blender. Blend 15 to 20 seconds until smooth.
2
With blender running on low, drizzle in olive oil until thickened and emulsified, about 30 seconds.
3
Season with salt, pepper, and fresh thyme if using. Adjust flavors to taste. Refrigerate in an airtight container.
Instructions
2 garlic cloves
6 Tbsp apple cider vinegar 90 ml
¼ cup maple syrup 60 ml
1 Tbsp Dijon mustard
1¼ cups olive oil 300 ml
½ tsp salt
1½ tsp freshly ground black pepper
1 tsp fresh thyme leaves (optional)
Maple Dijon Vinaigrette
Anthology of Crumbs
Homemade vinaigrettes always bring freshness to the table. This one balances tangy apple cider vinegar and sharp Dijon mustard with maple syrup’s gentle sweetness. Garlic deepens the flavor, while olive oil smooths everything into a glossy emulsion. Fresh thyme makes a fragrant addition if you’d like to carry the dressing into heartier salads or use it as a dip with warm bread.
Servings :
1 ½ cups
Calories:
Prep Time
10 min
Cooking Time
0
Rest Time
0
Total Time
10 min
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