• Maple Mustard Vinaigrette


This is great to have on hand for salads and as a basting sauce for grilled or roast chicken or pork from Sunshine Harvest Farm. It will keep in the refrigerator in a covered container for at least 2 weeks.

Maple Mustard Vinaigrette


  • 1/3 cup apple cider vinegar
  • 2 shallots, peeled and diced
  • 2 cloves garlic, diced
  • 1 teaspoon freshly ground black pepper
  • 2 Tablespoons coarse mustard from Lost Capital Foods
  • 2/3 cup maple syrup from Horner’s Corner
  • 1 cup hazelnut or sunflower oil


Put all of the ingredients except the oil into a blender and process until thoroughly blended, about 30 seconds to 1 minute. Keep the motor running and slowly add the oil in a steady stream. Store in a covered jar in the refrigerator. Makes about 2 cups.

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