Maple-Balsamic Vinaigrette

Maple-Balsamic Vinaigrette
  • PREP TIME
    10 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    10 mins
  • SERVING
    14 People
  • VIEWS
    452

Elevate your salads and marinades with this exquisite Maple-Balsamic Vinaigrette, a symphony of sweet and tangy flavors that will tantalize your taste buds.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Saturated Fat
    2 g
  • Sodium
    21 mg
  • Sugar
    5 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a blender, combine the balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. (2 minutes)

Image Step 02
02 Step

Recipe View 3 mins With the blender running on low speed, slowly drizzle in the extra-virgin olive oil in a thin, steady stream. (3 minutes)

Image Step 03
03 Step

Recipe View 1 mins Continue blending until the vinaigrette is smooth, creamy, and fully emulsified. (1 minute)

Image Step 04
04 Step

Recipe View 1 mins Taste and adjust seasonings as needed. (1 minute)

Image Step 05
05 Step

Recipe View 1 mins Transfer to an airtight container and store in the refrigerator. (1 minute)

For a richer flavor, try using aged balsamic vinegar.
If you prefer a thinner vinaigrette, add a tablespoon or two of water while blending.
This vinaigrette can be stored in the refrigerator for up to a week.
Shake well before using to re-emulsify the dressing.

Desiree Greenfelder

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 150 Ratings)
Total Reviews: (9)
  • Edythe Reilly

    This is the best vinaigrette I've ever made! So easy and delicious.

  • Leland Lueilwitz

    Such a versatile recipe! I've used it on salads, grilled vegetables, and even as a dipping sauce.

  • Zoey Conroy

    I added a clove of garlic to the blender and it was even better!

  • Esmeralda Morar

    Next time, I am going to try using honey instead of maple syrup. Thanks for the great recipe!

  • Charlene Gutkowski

    I didn't have Dijon mustard, so I used regular yellow mustard. It was still good, but I'll try it with Dijon next time.

  • Adah Bashirian

    The maple syrup adds a wonderful sweetness that balances the acidity of the balsamic perfectly.

  • Ryan Ratke

    I tried it with a salad that had goat cheese and walnuts, and it was the perfect combination.

  • Leonor Renner

    I used it as a marinade for chicken and it was amazing. Highly recommend!

  • Kara Krajcik

    I doubled the recipe and stored it in the refrigerator. It kept well for about a week.

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