Maple Dijon Dressing

Our go-to sauce for fall flavors is this Maple Dijon Dressing. It's sweet and tangy, pairs perfectly with anything from a kale salad to a roast chicken, and is incredibly simple and versatile.

This is the kind of dressing that's perfect for the transition from end of summer to fall, and it's so tasty you'll want to keep it in your repertoire all year. We live in Vermont where Maple Syrup is basically currency, so we use it in all sorts of recipes, like our Peanut Butter and Jam Baked Oatmeal and our Miso Tahini Dressing. For this dressing, which is may also be considered a Maple Dijon Vinaigrette, pungent Dijon mustard is a perfect balance for the maple syrup. It's particularly delicious on our Kale and Apple Slaw.

Jump to:

• Ingredients that Matter
• Instructions
• How to Use the Dressing
• Variations
• Equipment
• Storage
• Top tip
• Maple Syrup Grades
• FAQ
• Related
• Recipe

Ingredients that Matter

You'll need a handful of basic ingredients to make this Maple Dijon Dressing. Here's the ingredients:

• Maple Syrup. The backbone oft his recipe is the maple syrup. Choose real maple syrup (any grade will do) and don't use artificial pancake syrup instead.
• Dijon Mustard. Regular Dijon mustard, a traditional French mustard made with mustard seeds, vinegar and salt, is the ideal compliment to the sweet mustard. Choose your favorite brand. While we typically use a traditional Dijon mustard, you could also use a stone ground or whole grain mustard for more texture.
• Apple Cider Vinegar. Just about any vinegar or citrus could work for this recipe, but we love the fruity and sweet flavor of cider vinegar for this recipe. We also recommend using a brand that still has the "mother" for its nutritional benefits.
• Olive Oil. Choose a light, fruity olive oil. You don't want a strong oil that could overpower the flavor of the maple and Dijon mustard. A vegetable, peanut or corn oil could also work.
• Salt and Pepper. A little salt brings out the flavor of the mustard and maple while the black pepper adds just a faint hint of heat. Add both before drizzling in the oil as they blend easier into liquids instead of fats.

See recipe card for quantities.

Instructions

This dressing comes together very easily. We'll show you how we make it:

Hint: Once the dressing is emulsified, taste it and adjust the sweetness to your liking. As written, we believe it's well balanced for a sweet and tangy dressing, but if you like it sweeter add more maple. Or if you want it tangier, add more vinegar.

How to Use the Dressing

We love this dressing on a Kale and Apple Slaw or drizzled on our Strawberry and Goat Cheese Salad. Try making sliders with our Pulled Chicken in a Dutch Oven recipe and drizzle with this Maple Dijon Mustard.

It's also delicious drizzled on crispy roasted Brussel Sprouts or Roast Butternut Squash. Or serve it with an herb-roasted pork tenderloin.

Variations

This recipe is incredibly versatile and has plenty of room for simple variations. Here's some ways to change it up:

• Spicy - If you want to add some heat to this dressing, try adding a pinch of cayenne pepper (tastes great with roast chicken or even crispy Brussel sprouts).
• Whole Grain Mustard - You can use a whole grain or stone ground mustard for little pops of mustard seed in the dressing. It'll make for a more rustic dressing.
• A Lighter Maple Dijon Vinaigrette - To make this dressing lighter, more of a maple Dijon vinaigrette, try cutting the maple syrup back by 1 tablespoon and adding 1 tablespoon of water in its place.

We also love using white balsamic vinegar for dressings and vinaigrettes as it is sweet, tangy and has a light color, meaning it'll help retain the color of the ingredients you drizzle it over. You can certainly swap in white balsamic vinegar for the apple cider vinegar in this recipe. Love white balsamic? Try our White Balsamic Vinaigrette recipe.

Equipment

We recommend investing in a good balloon whisk (which, unlike a French whisk that has a more narrow open, has a big balloon shape). We love this OXO Good Grips 11-inch Balloon Whisk.

Storage

You can store the dressing in an airtight container or mason jar in the refrigerator for up to 1 week. We don't recommend freezing this dressing, however.

Maple Syrup Grades

Did you know there are grades given to maple syrup? The grades are based on both the color of the syrup and its flavor. At one point syrup was given a letter grade based on its color and flavor, but many were confused believing an A grade syrup superior to a B grade syrup. Now syrups are given the following grades (from the Vermont Maple Sugar Makers' Association, which the USDA now follows):

• Golden Color with Delicate Taste. It has a gentle maple flavor and a light golden color.
• Amber Color with Rich Taste. This is the quintessential maple syrup you want poured over pancakes or waffles. This is the one we typically have in our house, though we sometimes will buy richer versions in sugar season.
• Dark Color with Robust Taste. With a more robust maple flavor, this grade is ideal used in sauces or in baking.
• Very Dark Color with Strong Taste. Made from end of season sap, this syrup is strong and ideal for baking and cooking.

FAQ

Related

Looking for other sauces and dressings like this? Try these:

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