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
Ingredients
- 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
Instructions
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.
