I always make my salad dressings. Oh, I may have an “emergency” bottle in the fridge, but I just pretty much ignore it. I love that there’s an almost endless variety when I make my own, and I always have a new favorite. My current “crush” is Maple Dijon Vinaigrette.
Maple Dijon Vinaigrette
Making your own dressing just has so many payoffs – you can use the best ingredients, customize your flavors, and know what you’re eating. Best of all, most, like this one, take just minutes to make.
About Maple Dijon Vinaigrette:
Maple Dijon Vinaigrette is simply sublime. Funny thing is, it doesn’t taste all that “maplely,” but that maple syrup gives such a nice backbone to the dressing and such a depth of flavor. This is coming from someone who isn’t a huge maple fan: it’s a little magical.
You could almost think of it as a more sophisticated Honey Mustard dressing; there’s a little tanginess and just a touch of sweet. It’s perfect for winter or fall salads. (Suggestions below)
Winter Salad with Avocado Pomegranate – see the maple dijon dressing! So good!
Making Maple Dijon Vinaigrette:
This is a simple dressing to make; there’s a little prep, about a tablespoon of finely chopped shallot (if you don’t have shallot, see below under variations).
Then everything but the olive oil is mixed in a bowl, and the olive oil is drizzled in while whisking. It all comes together beautifully in minutes.
Just a note about the olive oil: some people are shocked by the amounts used in salad dressings. Rest easy: this is made with olive oil, a heart-healthy ingredient. Commercial dressings often list oil as the first ingredient, but it’s often not olive oil.
Make Ahead:
- It’s fine to make this ahead. I usually store it in a glass jar so it can be shaken back together. It will become a little thicker when cold.
- This will easily keep in the fridge for at least a week, tightly covered.
Variations on Maple Dijon Vinaigrette:
- Shallot: If you don’t have any shallot on hand (and it can be pricey), just use a little very finely minced onion or red onion, about a tablespoon.
- Additions might be a finely minced clove of garlic or a good squeeze of lemon.
- White balsamic keeps almost forever; I chose it because a darker version gives the dressing a muddy color.
- And of course, feel free to tinker; adjust any amount to your taste.
Serve With:
Maple Dijon Vinaigrette shines when paired with a salad that contains sturdy fruits like apple or pear, and is substantial enough to use with dried fruits (cranberries or cherries), or any salads with nuts.
It also gives balance to any mix of salad greens with sharper flavors. Arugula and Kale come to mind immediately.
I’m loving this on my Winter Salad pictured above for holiday dinners, potlucks, or get-togethers. (It has Avocado, Pomegranate & Maple Glazed Pecans – a few of my favorite things.)
Other Salad Dressing Recipes You Might Like:
Maple Dijon Vinaigrette is so good, all my other Dressings are going to be jealous! Here are some favorites:
- Sweet Sorghum Vinaigrette – You may not keep Sorghum on hand, but maybe you should. It’s amazing, and so is this dressing.
- The Most Amazing Balsamic Vinaigrette – I have more than one Balsamic on my site. This is my favorite.
- Honey Citrus Vinaigrette – This is one of my very favorite Vinaigrettes. I swear I could drink this stuff!
Sweet Sorghum Vinaigrette
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Olive Oil:
- Unfortunately, price can be a factor for some when choosing olive oil. At the grocer, look for sales; the best are buy one/get one half off, especially when there are hang tags ($ off coupon). Compare sizes (in this case, smaller bottles are usually the best bargain) and pricing, and point out any coupons to the clerk.
- Check buyers’ clubs or the discount stores for a range of pricing and quality. Aldi Specially Selected made Consumer Reports’ Best Olive Oil list.
- Good olive oil (look for a dark bottle labeled extra virgin; points if cold pressed) should be used as a condiment, to add flavor (choose one you like the taste of) to dishes; basic, less expensive olive oils are for cooking.
- Store in a cool, dark cupboard. Larger bottles can be divided into glass containers, one handy and the other tucked away. Don’t be stingy with it; once open, olive oil begins to degrade in a couple of months.
Maple Syrup:
- Real Maple syrup can be pricy; check your buyers’ club and discount stores. (I know Costco carries a great brand and Aldi carries a version.)
- Real Maple Syrup must be stored in the refrigerator once open.
Balsamic Vinegar:
- Plain balsamic can be substituted for white; the color will be muddy.
- Sales on vinegar are usually unadvertised; check the aisles often through the summer.
- Most vinegar is at a low before Easter. Stock up for the year on jugs and fancier versions if the price is right.
- Check buyers’ clubs, discount stores, and specialty stores like Trader Joe’s for good pricing on better balsamic.
Dijon Mustard:
- Like most condiments, Dijon should be stocked for the year during the Summer Holidays when condiments reach rock bottom pricing. There might be a Hail Mary during Super Bowl week.
- Store and discount brands are a great value.
- When finished, add a little vinegar of choice, olive oil, salt, and pepper to the container and shake for a quick dressing.
- After opening, store Dijon and other mustards in the fridge for six to 12 months. If possible, store upside down for a good seal; no more crustiness when the bottle is opened.
Hello Frugal Friends, old and new! I know some of these ingredients aren’t cheap, but consider them an investment. Making your own will free you up from the pricier commercial ones. I hope you enjoy!
Mollie
Maple Dijon Vinaigrette
Maple Dijon Vinaigrette
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3/4 cup 1x
- Category: Salad Dressings
- Cuisine: American
Ingredients
- 1/4 small shallot, finely minced, about a tablespoon
- 2 tablespoons Dijon
- 2 – 3 tablespoons maple syrup
- 2 tablespoons white balsamic vinegar
- 1/3 cup olive oil
- 1/4 teaspoon salt
- several grinds black pepper
- good pinch cayenne
Instructions
Mix together shallots, mustard, maple syrup, and balsamic vinegar together. Add olive oil in a stream while whisking to emulsify. Add salt, black pepper, and cayenne.
Taste and adjust seasonings.
Nutritional information based on 8 servings, each about 1 1/2 tablespoons:
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 103 | |
| % Daily Value * | |
| Total Fat 9 g | 14 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 7 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 156 mg | 7 % |
| Potassium 12 mg | 0 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 4 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 0 % |
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I’m posting Maple Dijon Vinaigrette at Fiesta Friday hosted by Judi @ cookingwithauntjuju.com.
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