Home » Recipes » Diet » Vegetarian Recipes » Maple Sherry Vinaigrette
by Katie Webster
March 13, 2015 (updated 1/25/23) Jump To Recipe
The 2015 maple sugaring season has officially begun! That means I have a brand new maple recipe to celebrate! It is this amazing maple sherry vinaigrette recipe!
Table of contents
- Why We Love Maple Sherry Vinaigrette Recipe
- How to Make Maple Sherry Vinaigrette From Scratch
- How to Store Maple Vinaigrette
- More Salad Dressing Recipes:
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Why We Love Maple Sherry Vinaigrette Recipe
Last night after dinner, Jase set up our evaporator for the season, and I drove the Gator around (now dubbed the Sap Mobile — see below) and collected sap. This is why for the month of March and April Jase calls me the Sap Wench. Should I be offended? I think not, because I feel kinda badass doing it.So sorrynotsorry to say it, sugaring season means that it’s officially time for me to talk about maple even more than I have been! Don’t say I didn’t warn you.
Speaking of maple (see how I did that? *wink*), this maple sherry vinaigrette has maple in it. Oh man, you guys. You are going to be so surprised by this when you try it. When I was working on recipes for my upcoming cookbook Maple, 100 Sweet and Savory Recipes Featuring Pure Maple Syrup (Quirk Books October 2015) I discovered that sherry vinegar and maple syrup are like totally bffs. They are a match made in heaven. Something about the sherry vinegar, with its woodsy notes make the maple even more mapley. (Wait what, little spell checker you don’t think mapley is a word?)
Try it and you’ll see what I mean. It is pretty amazing. I think I may like this maple sherry vinaigrette more than maple balsamic at the moment. And I have added this recipe to the Best of Healthy Seasonal Recipes. Because, I’m telling you, it is the best! And #mapley!! One quick thing. It is very strong flavored so use less than you think you need, then taste the salad and add more if you want. I think that’s because sherry vinegar is very strong and can kind of knock your socks off.
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How to Make Maple Sherry Vinaigrette From Scratch
Making a homemade vinaigrette is incredibly easy, not to mention the stuff you make yourself is free of all the nasty thickeners, sweeteners, and stabilizers found in the store-bought dressings.
- To make this maple sherry vinaigrette, you simply have to add fresh garlic, maple syrup, olive oil, Dijon mustard, sherry vinegar, and a pinch of salt into a blender.
- Blend it all up until smooth
- Then give it a taste. (You might want to add more salt, depending on your taste preferences).
One word of caution: don’t add more garlic to this vinaigrette recipe, even if youreallylove garlic. Why? Because raw garlic is incredibly strong, and you don’t want it to overpower this dressing. One small clove is truly all you need, promise!
How to Store Maple Vinaigrette
To store this maple vinaigrette, pour it into a jar or another container that can be sealed tightly. This homemade vinaigrette will keep in the fridge for about a week, maybe a little longer. This dressing is likely to harden in the fridge due to the olive oil; if that happens to yours, just leave it on the counter for 10 to 15 minutes before you plan on using it. Give it a good shake before pouring onto your salad, and enjoy!
More Salad Dressing Recipes:
Egg-Free Caesar Salad Dressing
Carrot Ginger Salad Dressing
Lemon Juice Salad Dressing
Maple Tahini Dressing
Yogurt Blue Cheese Dressing
Light and Creamy Italian Dressing
There are more maple recipes here too if you are looking for sweet inspiration.
maple sherry vinaigrette
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 9 reviews
- Author: Katie Webster
- Total Time: 5 minutes
- Yield: 1 cup 1x
Description
This maple sherry vinaigrette is a paleo, gluten-free and vegan salad dressing recipe. It’s also refined sugar-free and tastes great on any salad!
Ingredients
UnitsScale
- 1 small clove garlic, peeled and chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 3 tablespoons pure maple syrup, dark or amber
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse kosher salt
Instructions
- Puree garlic, oil, vinegar, maple syrup, Dijon and salt in a blender, mini prep, or with an immersion blender in blending jar until completely smooth.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 81
- Sugar: 5 g
- Sodium: 285 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0 g
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
More About Katie »
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50 comments on “Maple Sherry Vinaigrette”
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Shelly Firebaugh — October 15, 2023 @ 9:05 pm Reply
So delicious! I am replicating a salad from The Evie in Chicago, and it calls for a sherry maple vinaigrette. I came across your version on Pinterest and it’s perfection!
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Amber — September 6, 2021 @ 3:13 pm Reply
Yesterday, I had an apple salad at a restaurant with sherry vinaigrette. It was so good that I had to find a recipe for making my own. I found this maple sherry vinaigrette and thought, hm that sounds good. Well, I had no sherry vinegar in the cupboard! So today, I came across a bottle of it at World Market and bought it! I just made your recipe in the dijon mustard jar since I had about a teaspoon left in it. Made for a perfect shaker jar! My proportions are a little off due to the jars size, but, oh my! This is SO good and easy! I am eating it now drizzled over a cut tomato from my patio plant and gorgonzola cheese crumbles. (The apple salad had gorgonzola on it so that reminded me to make this vinaigrette!)
Thank you!!-
Katie — September 6, 2021 @ 4:03 pm Reply
Sounds so so good! Love that!
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Tracy — March 28, 2021 @ 12:13 am Reply
This was excellent! I had shallots and used instead of garlic and it was just wonderful. Super great ratios, a little bite in the flavor, just enough Dijon for some layered flavor but not an overly mustardy taste. The maple syrup grounds it and holds it all together. So good! Thank you!
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Katie — April 6, 2021 @ 6:32 am Reply
I am so happy that you found this recipe and that you like it too! Thank you so much for commenting and rating! I appreciate it!
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Donny — December 14, 2020 @ 4:38 pm Reply
I have all these ingredients and big bunch of greens in my fridge. I have to try this! Thanks!
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Katie — December 14, 2020 @ 5:18 pm Reply
Awesome. I am glad to hear you’re going to try it.
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Jennifer Fisher — December 12, 2020 @ 7:44 am Reply
I am making this and drizzling on everything 🙂 Love the dark maple syrup in there
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Katie — December 14, 2020 @ 5:18 pm Reply
Yay! I am so happy to hear it!
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Megan Stevens — December 8, 2020 @ 9:43 am Reply
Such a delicious dressing recipe, thank you! I like to make up the batch, and then it lasts all week.
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Katie — December 14, 2020 @ 5:18 pm Reply
Love that! What a great idea for meal prep.
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tina — December 7, 2020 @ 10:07 pm Reply
Always looking for a new delicious dressing to try, this one looks particularly delicious! can’t wait to test it out!
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Katie — December 14, 2020 @ 5:18 pm Reply
Omg, you’ll love it!! Can’t wait to hear what you think.
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Jean Choi — December 7, 2020 @ 9:01 pm Reply
So flavorful and delicious. This is my go-to dressing!
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Katie — December 14, 2020 @ 5:17 pm Reply
I am so glad you discovered it! It’s one of my favorites too!
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Angela W Broyles — November 23, 2020 @ 11:39 am Reply
Delicious!!
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Katie — December 14, 2020 @ 5:17 pm Reply
Thank you so much!
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Jennifer @NourishedSimply — March 14, 2015 @ 11:21 pm Reply
I so want to see how maple syrup is collected and processed. It is top on my bucket list! I live in PA and there really are no places to go to experience this. I might have to get my husband to bring me up for Maple Fest!
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Katie — March 19, 2015 @ 6:10 am Reply
Jennifer, it is such a great experience. Vermont’s maple open house weekend is coming up on the 28th and 29th this year which coincides with the maple fest at Smuggs’. Most of the sugar makers open up their sugar houses to the public so you can see how it all happens. It is a lot of fun.
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Paige c — March 14, 2015 @ 8:25 am Reply
I use maple syrup on top of pancakes! Love to make them on the weekends!
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Arman @ thebigmansworld — March 14, 2015 @ 5:09 am Reply
You are my go to when it comes to dressings and here’s another one to make- I’ve recently started using maple on meats- so good! Mixed with dijon too- perfect!
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Katie — March 19, 2015 @ 6:11 am Reply
I love maple and Dijon together too Arman. It is a great combo. Do you see much pure maple syrup in Australia?
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Arman @ thebigmansworld — March 19, 2015 @ 6:11 pm Reply
It’s really rare to come across- Some supermarkets do stock it, but it is insanely expensive!
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Katie — March 20, 2015 @ 7:31 am Reply
Good to know Arman. Glad you are using it. Have a great day!
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