The 2015 maple sugaring season has officially begun! That means I have a brand new maple recipe to celebrate! It is this amazing maple sherry vinaigrette recipe!
Creating This Maple Sherry Vinaigrette Recipe
Last night after dinner, Jase set up our evaporator for the season, and I drove the Gator around (now dubbed the Sap Mobile — see below) and collected sap. This is why for the month of March and April Jase calls me the Sap Wench. Should I be offended? I think not, because I feel kinda badass doing it. So sorrynotsorry to say it, sugaring season means that it’s officially time for me to talk about maple even more than I have been! Don’t say I didn’t warn you.
Speaking of maple (see how I did that? *wink*), this maple sherry vinaigrette has maple in it. Oh man, you guys. You are going to be so surprised by this when you try it. When I was working on recipes for my upcoming cookbook Maple, 100 Sweet and Savory Recipes Featuring Pure Maple Syrup (Quirk Books October 2015) I discovered that sherry vinegar and maple syrup are like totally bffs. They are a match made in heaven. Something about the sherry vinegar, with its woodsy notes make the maple even more mapley. (Wait what, little spell checker you don’t think mapley is a word?)
Try it and you’ll see what I mean. It is pretty amazing. I think I may like this maple sherry vinaigrette more than maple balsamic at the moment. And I have added this recipe to the Best of Healthy Seasonal Recipes. Because, I’m telling you, it is the best! And #mapley!! One quick thing. It is very strong flavored so use less than you think you need, then taste the salad and add more if you want. I think that’s because sherry vinegar is very strong and can kind of knock your socks off.
How to Make Vinaigrette From Scratch
Making homemade vinaigrette is incredibly easy, not to mention the stuff you make yourself is free of all the nasty thickeners, sweeteners, and stabilizers found in the store-bought dressings. To make this maple sherry vinaigrette, you simply have to add fresh garlic, maple syrup, olive oil, Dijon mustard, sherry vinegar, and a pinch of salt into a blender. Blend it all up until smooth, and then give it a taste. (You might want to add more salt, depending on your taste preferences).
One word of caution: don’t add more garlic to this vinaigrette recipe, even if you really love garlic. Why? Because raw garlic is incredibly strong, and you don’t want it to overpower this dressing. One small clove is truly all you need, promise!
How to Store Vinaigrette
To store this maple vinaigrette, pour it into a jar or another container that can be sealed tightly. This homemade vinaigrette will keep in the fridge for about a week, maybe a little longer. This dressing is likely to harden in the fridge due to the olive oil; if that happens to yours, just leave it on the counter for 10 to 15 minutes before you plan on using it. Give it a good shake before pouring onto your salad, and enjoy!
More Salad Dressing Recipes:
There are more maple recipes here too if you are looking for sweet inspiration.Print
This maple sherry vinaigrette is a paleo, gluten-free and vegan salad dressing recipe. It’s also refined sugar-free and tastes great on any salad!
- 1 small clove garlic, peeled and chopped
- ½ cup extra-virgin olive oil
- ¼ cup sherry vinegar
- 3 tablespoons pure maple syrup, dark or amber
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse kosher salt
- Puree garlic, oil, vinegar, maple syrup, Dijon and salt in a blender, mini prep, or with an immersion blender in blending jar until completely smooth.
- Serving Size: 1 tablespoon
- Calories: 81
- Sugar: 5 g
- Sodium: 285 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0 g
Keywords: sherry vinaigrette, maple vinaigrette, how to make vinaigrette