Maple Dijon Vinaigrette
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
An easy tangy dressing that whips up fast, mixing dijon mustard, a splash of apple cider vinegar, olive oil, and a touch of honey for sweetness. Whisk until it thickens and emulsifies. Salt and pepper to punch it up. Great slathered on greens, roasted roots, or charred veggies. Can swing savory or slightly sweet depending on vinegar choice. Watch the texture closely, a good shake or stir prevents separation. Swap vinegar to your fridge’s will. Balances acidity and sweetness without fuss. Works cold. Timing loose—trust the smell and shiny blend. A quick whip that packs punch. Next level salads come from little tweaks here.
Prep:
6 min
Cook:
0 min
Total:
6 min
Servings:
4 servings
#vinaigrettes
#salad dressing
#american cuisine
#easy dressings
#maple syrup recipes
Cold dressings can be bland, watery, or flat. Nailing an emulsion – that slick, thick combo where oil and vinegar fuse tight – changes everything. Dijon mustard isn’t just flavor here. It’s glue. Adds a peppery zip. Honey, not the usual maple in my cabinet, tames the vinegar’s punch without drowning the zest. Apple cider vinegar punches acidity sharper than red wine but less biting, which I prefer when mixing on the fly. Whipping slowly, drip by drip, that’s when the magic hits. Ever sloppy vinaigrette? Usually oil dumped too fast. Texture’s king here. Use what you got—balsamic, lemon, white wine vinegar—but tweak sweetness. This isn’t about measuring but feeling. Watching the glossy swirl form not just taste testing. Simple, quick, no leftovers. Put on crunchy kale, sweet roasted butternut or even grilled asparagus—the buzz of tang and slight shimmer makes any dish lean toward standout.
Ingredients
- 1 tablespoon dijon mustard
- 2 teaspoons honey
- 2 tablespoons apple cider vinegar
- 5 tablespoons olive oil
- salt and freshly ground black pepper to taste
About the ingredients
Dijon mustard is the base binder and flavor – avoid mild yellow mustard. I swap honey for maple syrup sometimes, reflection of pantry mood but honey is rounder, less assertive. Apple cider vinegar here prefers subtle bite; red wine vinegar took over my last batch but felt harsher. Olive oil matters: extra virgin tends to be fruity and can dominate. Use neutral if the oil taste distracts. Salt and pepper punctuate, finishing off the punch and rounding edges. Freshly ground pepper over pre-ground adds texture and brightness. Leave oil out and it’s just a sour mix; too much oil without mustard means splitting. Room temp ingredients help emulsify faster. Cold oil slows down the binding. Feel free to toss in minced shallots, garlic, or chili flakes for more bite but add sparingly to avoid overpower. Keep proportions close to maintain balance but trust instincts if craving more zing or milder plushness.
Method
- Start in a small bowl or measuring cup, dump dijon mustard and honey. Let honey soften if cold; it helps mix better. Pour in apple cider vinegar. Swirl briefly but don’t let it separate.
- Begin whipping vigorously with a fork or tiny whisk. Drizzle olive oil slowly—not all at once. This is crucial. You’re coaxing an emulsion. Look for thickening, a shiny slick coating the sides. If it stays liquidy and breaks, add more mustard or start fresh but slower oil introduction.
- Season with salt and freshly ground black pepper. Taste often. Must be sharp but balanced. If too vinegary, add a smidge more honey or oil. If flat, salt. Stir once, then whisk again to blend fully.
- Pour immediately over salad greens, roasted veggies, or use as a marinade. Watch that oil doesn’t settle on top later. Shake or whisk again before serving if separate. Keeps a few days refrigerated but fresh is best.
- If you want a twist: add minced shallots or a pinch of smoked paprika for smoky undertones. Or swap honey for maple syrup for a woodsy note. Vinegar swap ideas: lemon juice for brightness or balsamic for depth but adjust sweetness accordingly.
Cooking tips
Skip blitzing all ingredients at once. Build layers. First blend mustard, honey, and vinegar; they fuse flavors and set the emulsion stage. A lazy stir is key here not vigorous shaking which can undo your effort by causing oil separation. Pour oil gradually in a thin stream while whisking fiercely or pulse in brief bursts if using small food processor. Watch thickening, the mixture turns opaque and shiny—not watery. If oil pools on top or sides, must reevaluate technique or ingredient temps—room temp oil emulsifies better. Season afterwards: salt tames acidity, pepper brightens mustard sharpness. Taste and tweak—acid too loud, a touch more honey or oil smooths. If too flat, salt jumps in. Let sit 5 minutes if possible—it melds flavors. Shake before serving if it has been resting long. Multipurpose: splash on grilled veggies, leafy greens, or toss in cold pasta salads. A quick whisk can rescue any broken batches, don’t trash immediately. Learned that from many trial runs.
Chef's notes
- 💡 Start with room temp ingredients. Cold oil slows emulsifying; sluggish thickening. Drizzle oil very slowly; fast pouring breaks emulsion. Look for thickening slick coating inside bowl. Whisk or fork works fine; a tiny whisk speeds up slightly. If mixture watery or splits, add more dijon mustard or pause and restart oil addition slow. Keep mustard at base; it’s glue.
- 💡 Honey versus maple syrup: honey rounds acidity, maple adds woodsy notes stronger flavor. Can swap but taste balance shifts. Apple cider vinegar punches sharp but less biting than red wine. Lemon juice brightens but changes sweet acid combo. Balsamic sweeter, use less honey or reduce oil slightly. Season after emulsifying. Salt tames edges. Fresh ground pepper adds zip and texture. Fine grind loses brightness.
- 💡 Skip blitzing all at once. Build flavors in stages. First blend dijon, honey, vinegar until slick and uniform. Then add oil in thin stream with constant whisking or short food processor pulses. Texture changes from watery to silvery thick and clingy on sides. If oil floats or breaks, check oil temperature or restart. Room temp oil key. If broken, don’t toss; whisk hard or add mustard then oil slowly again.
- 💡 Watch texture, not time. Shiny slick means done. Let rest 5 minutes if possible to meld flavors; coats better. Before serving, shake or whisk again if sitting long—oil separates over time. Store covered, refrigerated, keeps 2-3 days max. Fresh best. To rescue separation later: quick whisk or add tiny mustard pinch, swirl again. Add minced shallots or smoked paprika for bite; add cautiously or masks basics.
- 💡 Adjust by taste, not strict measures. Too vinegary? More honey or oil. Flat? Salt snaps flavor jump. Oil too fruity overpower? Use neutral oil. If mustard too mild, skip yellow; use sharp dijon only. Cold honey hard? Let soften or warm slightly to blend easier. Use fork if no whisk; slower but works. Room temp ingredients emulsify faster, better texture; chill oil slows mixing, breaks more.
Common questions
Why does vinaigrette separate?
Oil poured too fast mostly. Cold oil slows emulsifying. Mustard glue can be weak or cheap. Whisking not steady. Fix by slower oil addition. Restart with more mustard. Room temp oil helps too.
Can I use other vinegars?
Yes but taste shifts big. Lemon juice bright but less sweet. Balsamic sweeter. Red wine harsher sometimes. Adjust honey or syrup to balance acid. White wine vinegar works subtle. Avoid super strong or flavored vinegars that clash.
How to store dressing?
Keep cold in sealed jar or container. Shake or whisk before use. Lasts few days max refrigerated. Oil might separate; quick whisk or add dijon helps rebind. Don’t freeze. Best fresh, but fridge good short term. Label and date.
Alternatives for honey?
Maple syrup is go-to swap, adds woody note, stronger flavor. Agave or mild syrup work but change taste profile. Don’t overdo sweet or vinegar dominance shifts. Try small batch adjustments to find balance with whatever sweetener used.
