Maple-Dijon Vinaigrette
Tangy maple Dijon vinaigrette for salads or as a fish glaze. Simple 5-minute recipe, storage tips, substitutions, and a quick homemade Dijon method.
This tangy dressing is perfect for crisp kale salads. You can also brush this dressing over a fish filet before breading and frying it!
For serious deliciousness, make your own homemade Dijon mustard.
- Whisk maple, Dijon and apple cider vinegar, then stream in olive oil until the dressing emulsifies.
- Mustard helps stabilize the emulsion; add mustard powder to taste and salt and pepper to finish.
- Store in the fridge up to a week and re-whisk if it separates; works as a salad dressing or a glaze for fish.
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Preparation Instructions:
Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
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More About This Recipe
This maple-dijon vinaigrette salad dressing recipe is not only great on kale salads, but also works well as a marinade for fish or chicken. See more unique recipes for chicken here, and find your perfect salad for this dressing with all of our salad recipes here.
Frequently Asked Questions
How do I get the vinaigrette to emulsify and stay thick?
Whisk the oil in slowly in a thin stream while stirring vigorously. Dijon mustard acts as an emulsifier, so include it. For an extra-stable emulsion use a small blender, immersion blender, or add a pinch of mustard powder. Room temperature ingredients help too.
Can I swap ingredients if I don't have maple syrup or apple cider vinegar?
Yes. Use honey or agave instead of maple syrup for a similar sweetness. Swap apple cider vinegar for red wine vinegar or lemon juice. You can also use yellow or whole-grain mustard if you do not have Dijon, but the flavor will change.
How long can I store this dressing?
Keep it refrigerated in a sealed jar for up to 7 days. The oil may firm up or the dressing may separate. Bring it to room temperature and shake or whisk before using.
Can I brush this vinaigrette on fish before breading and frying?
Yes. Brush lightly on the fish to add flavor before dredging. Pat the fish dry after brushing if you need the breading to stick well. Alternatively, use it as a finishing glaze after cooking for a stronger maple flavor.
What can I use instead of extra virgin olive oil?
Neutral oils like avocado oil, light olive oil, or grapeseed oil work well and let the maple and mustard flavors shine. Strongly flavored oils may change the taste of the dressing.
How many calories are in this vinaigrette?
The whole batch has roughly 740 to 780 calories, mostly from the olive oil. That breaks down to about 90 to 100 calories per tablespoon. Exact values depend on ingredient brands and portion size.
How do I make a quick homemade Dijon mustard?
For a fast version, mix 2 tablespoons mustard powder with 2 tablespoons white wine vinegar or water, 1/2 teaspoon salt, and 1 teaspoon olive oil. Let it rest 10 to 20 minutes to mellow. For a more authentic Dijon, grind brown mustard seeds and soak them in white wine or wine vinegar for several hours, then blend with salt and a little oil.
How do I get the vinaigrette to emulsify and stay thick?
Whisk the oil in slowly in a thin stream while stirring vigorously. Dijon mustard acts as an emulsifier, so include it. For an extra-stable emulsion use a small blender, immersion blender, or add a pinch of mustard powder. Room temperature ingredients help too.
Can I swap ingredients if I don't have maple syrup or apple cider vinegar?
Yes. Use honey or agave instead of maple syrup for a similar sweetness. Swap apple cider vinegar for red wine vinegar or lemon juice. You can also use yellow or whole-grain mustard if you do not have Dijon, but the flavor will change.
How long can I store this dressing?
Keep it refrigerated in a sealed jar for up to 7 days. The oil may firm up or the dressing may separate. Bring it to room temperature and shake or whisk before using.
Can I brush this vinaigrette on fish before breading and frying?
Yes. Brush lightly on the fish to add flavor before dredging. Pat the fish dry after brushing if you need the breading to stick well. Alternatively, use it as a finishing glaze after cooking for a stronger maple flavor.
What can I use instead of extra virgin olive oil?
Neutral oils like avocado oil, light olive oil, or grapeseed oil work well and let the maple and mustard flavors shine. Strongly flavored oils may change the taste of the dressing.
How many calories are in this vinaigrette?
The whole batch has roughly 740 to 780 calories, mostly from the olive oil. That breaks down to about 90 to 100 calories per tablespoon. Exact values depend on ingredient brands and portion size.
How do I make a quick homemade Dijon mustard?
For a fast version, mix 2 tablespoons mustard powder with 2 tablespoons white wine vinegar or water, 1/2 teaspoon salt, and 1 teaspoon olive oil. Let it rest 10 to 20 minutes to mellow. For a more authentic Dijon, grind brown mustard seeds and soak them in white wine or wine vinegar for several hours, then blend with salt and a little oil.
Hi Nancy,
This dressing will keep up to 2 weeks.
How long will this keep?