Maple Syrup and Dijon Vinaigrette

By • January 9, 2010 6 Comments

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Author Notes: Last year, I created a fall salad for a dinner party that went over particularly well; I used maple syrup in the vinaigrette, which I hadn't done before (if a dressing is too tart, I typically add a bit of honey or raw sugar). At the time, I made a mental note to start using maple syrup in my salad dressings on a regular basis. This version of a maple syrup vinaigrette is a bit simpler than the one I used for last year's salad, but in my mind no less appealing. The syrup rounds out the sharp edges, cutting the acid and giving the dressing a mellow richness.Merrill Stubbs

Makes about 2/3 cup

  • 2 tablespoons red wine vinegar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  1. In a jar with a tight-fitting lid, shake together the vinegars, maple syrup, Dijon and salt and pepper to taste. Add the olive oil and shake again until the dressing is fully emulsified. Taste and adjust maple syrup, salt and pepper if necessary.

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Comments (6) Questions (0)


over 2 years ago Leonor de Yarhi

I will try it today!


about 4 years ago sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

Made this last weekend to go with the New England Burgars (sp?), to keep with the maple theme, and I loved it. Definetly a keeper for fall & winter with apples or pears. I used Grade B Maple Syrup. I used the extra dressing to marinate a small 1 lb. skirt steak- winner, it worked. Watermelon slices for dinner. Thank you!


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Maple syrup is one of the great all-time underrated ingredients. Since discovering a few years ago how wonderfully easy maple syrup is to use, and how it nicely it takes the edge off a sharp vinegar (while not imparting the maple flavor in any noticeable way, it's been my go-to sweetener of choice. In fact, in my fridge, it lives right next to the Dijon mustard, because I've been using essentially the same formula (but with champagne, not sherry, vinegar) for several years. Brilliant minds think alike, Merrill! I'm glad you've shared this recipe, to spread the word!! P.S. I also use just a touch of maple syrup in my coffee in the morning. It adds just the perfect amount of sweetness. Mmmmm . . . so tasty!


over 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Maple syrup in coffee sounds like a great idea. Maybe I'll try it tomorrow morning...


over 5 years ago Kelsey Banfield

I tried syrup in a dressing recently and loved it. Incidentally, someone gave us a big bottle of syrup from Kedron Sugar Makers in Vermont. Have you ever tried it? It is really yummy and comes in cool glass bottles, too.


over 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

No, I've never tried it. Will have to seek some out -- thanks for he tip!