Looking for the perfect easy vinaigrette to add tons of flavor to your salad, side dish, or grain bowl? This 4-Ingredient Maple Dijon Vinaigrette is the perfect balance of savory, sweet, and tang to bring an explosion of flavor to each bite!
Plus, with only four simple ingredients, it’s incredibly quick and easy to whip up. In this recipe, you will learn about different types of Dijon mustard, how to make an emulsion, and how to serve this homemade vinaigrette.
As a foodie and environmental scientist, making my own sauces and vinaigrettes is one of my favorite things to do to elevate my meals!
Green tip: Making your own sauces, syrups, and dressings is a great way to avoid extra plastic packaging that eventually ends up in landfills or makes its way into the environment and becomes microplastics.
Maple Dijon Vinaigrette Ingredients
Here’s everything you need:
- Oil & Vinegar. The base of any great vinaigrette! You can also use lemon juice in place of vinegar if you prefer.
- Maple syrup. For a distinct sweet and vanilla-y flavor that balances the vinegar beautifully. This recipe also works with honey in place of syrup.
- Dijon mustard. To bring tons of tangy, sharp flavor to your vinaigrette.
Small-Batch Maple Dijon Vinaigrette Tips and Tricks
Types of Dijon Mustard
There are so many different options when it comes to mustard, but for the most part, Dijon mustard can be split into two types—smooth or grainy.
Grainy Dijon mustard (as pictured) has little mustard seeds that add taste and extra texture. Smooth Dijon mustard (like Grey Poupon) is, as it’s name implies, free from any seeds and has a smooth, creamy texture.
I’ve made this homemade vinaigrette with both smooth and grainy Dijon mustard and both turn out delicious. It just comes down to your preference!
How to Emulsify a Vinaigrette
Oil and vinegar are notoriously hard to combine, but, when they do, they make for an almost creamy texture. This is because when fat and water combine, they create an emulsion.
There are a number of ways to emulsify your vinaigrette. You can vigorously whisk it, blend it, or my favorite technique—shake it up!
I like to add my oil, vinegar, maple syrup, and mustard to a glass jar, seal it, and shake until it combines. This also means that if the vinaigrette begins to separate before you have a chance to serve it, you can easily give it another quick shake.
Serving Small-Batch Maple Dijon Vinaigrette
This robust vinaigrette is truly versatile, delicious on a variety of salads, sandwiches, and grain bowls. It’s also delicious on roasted vegetables. Because it is both savory and sweet, it adds complex flavors to any meal.
Here are some of my favorite meals to serve this Maple Dijon Vinaigrette with:
- Spinach Arugula Salad
- Strawberry Goat Cheese Salad
- Quinoa Arugula Salad
- Roasted Asparagus and Mushrooms
- Roasted Brussels Sprouts and Carrots
- Roasted Cauliflower and Sweet Potatoes
- Roasted Honey Gold Potatoes
Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic ingredients for this recipe!
Always Dress Salad Right Before Serving
When serving with salad, I highly recommend serving this Maple Dijon Vinaigrette on the side and allowing everyone to dress their own individual salad. First of all, some people may like more dressing than others.
Secondly, and arguably even more important, the longer the salad sits with the vinaigrette on it, the more likely it is to get soggy.
And last, leftover salad without the dressing will last much longer in the fridge than any salad that is already dressed.
If you do wish to dress a whole salad, you will likely use the whole batch. This is a smaller batch recipe that is designed to dress a large salad (or 4-6 portions).
Storing Homemade Vinaigrette
Leftover Maple Dijon Vinaigrette will last in a sealed airtight container for up to 3 months in the refrigerator. I like to store it in the same glass jar I mix it up in.
Unfortunately, as with any other emulsified condiments, this vinaigrette does not freeze well. It’s best to keep it in the fridge and use it up within 3 months.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? Reduce your contribution to food waste by properly storing and enjoying your leftovers!
Dijon Maple Vinaigrette Frequently Asked Questions
What is Dijon vinaigrette made of?
Dijon vinaigrette uses a combination of oil, vinegar and Dijon mustard to bring bold flavors. This Maple Dijon Vinaigrette also adds maple syrup to cut some of the tanginess from the vinegar and mustard to bring balance.
Want to sharpen your kitchen skills?
Why You Should Make this 4-Ingredient Maple Dijon Vinaigrette
- It’s simple. Just four simple ingredients is all you need!
- It’s easy. Throw it all in a jar and shake it up! Done and done.
- The flavors are balanced. The best of savory, sweet, and tangy.
4-Ingredient Maple Dijon VinaigrettePRINT PIN RATE
- Glass Jar with Lid (optional)
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar (or lemon juice)
- 2 tablespoons maple syrup (or honey)
- 1 tablespoon Dijon mustard (smooth or grainy)
- Add oil, vinegar, maple syrup, and mustard to a glass jar.
- Tightly seal and vigorously shake to emulsify, creating a smooth well-combined vinaigrette.
- Serve over salad, vegetables, or grain bowl. Store leftovers in the refrigerator for up to 3 months. Enjoy!