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Maple-Dijon Balsamic Vinaigrette
Course: Dressings, PopularServings12
servingsBlending time2
minutesCalories110
kcalServing size2
tablespoonsWe always wondered why creamy balsamic vinaigrettes from restaurants were simultaneously so good and nothing like anything you could buy in the store. The secret, we found, is you need to make yourself. You need to combine the two liquids that don’t normally mix (oil and balsamic vinegar) with a third ingredient (dijon). You need to emulsify. Chefs keep it a secret because they need to keep their job. But with three simple ingredients and a few seconds in your blender, you have a restaurant-quality answer to “do you have a creamy balsamic?”
Ingredients
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
Salt and freshly ground black pepper, to taste
- Upgrade Option
1/4 cup pure maple syrup (adds a delightful sweetness)
Directions
- Add balsamic vinegar, Dijon mustard, maple syrup (if using), salt, and pepper to your blender container.
- Start blending on low speed (variable speed 1).
- While the blender is running, remove the lid plug, slowly pour the olive oil through the lid opening to create a proper emulsion.
- Gradually increase to high speed (variable speed 10).
- Blend on high for 30 seconds to fully emulsify the dressing.
- Taste and adjust seasoning if needed.
- Transfer to a sealed container and refrigerate. Will keep for up to 2 weeks.
Notes
- Serving Suggestions: Great for drizzling over mixed green salads, excellent as a marinade for grilled vegetables, delicious when tossed with roasted vegetables. Try as a dipping sauce for crusty bread.
- Yield: Makes approximately 1 1/2 cups of dressing (1 1/4 cups without maple syrup)
- Serving size: With maple syrup: 2 tablespoons per serving (yields 12 servings) – 110 calories per serving. Without maple syrup: 1 2/3 tablespoons per serving (yields 12 servings) – 93 calories per serving
- For a thicker dressing, increase the amount of Dijon mustard
Thank you chef
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7 responses to “Maple-Dijon Balsamic Vinaigrette”
Thanks for this recipe! It is a new family favorite. I love how it stays emulsified even after days in the fridge. The first time I whipped this up, I substituted regular yellow mustard for the dijon, and it leaned more toward a honey mustard flavor. Everyone loved that as well! This time I’m back for more, but with a jar of dijon on hand.
Wow…! First time using the Vitamix to make dressing, and I’m so happy with the outcome. The finished dressing is so creamy. Also, I was worried about the amount of mustard & maple…most recipes, these ingredients are like 1/2 or even 1/4 part, but the dressing is delicious (I made just as instructed).
Really, really enjoyed this recipe.
I’m curious what a “part” is?
I guessed maybe a 1/4 cup, but I wouldn’t have equal parts of maple syrup as vinegar and oil. Any traditional measurements for the recipe? Thanks!Love this dressing, and it’s been a hit with guests. I do add the maple syrup. Yum!
I’ve not tried the recipe. My question is about the mini blending jar you used. What is the set up? Is it an accessory purchased or something you put together? Slick. I have a different style vita mix i think it’s the 5200.
This is a great dressing I will add to my regular list. Simple to make
Right on, Robert. Yeah, it’s on our regular list, too!
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