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  • Writer's pictureTerri Windover

Balsamic Maple Vinaigrette

This classic balsamic vinaigrette with maple has always been one of my favourite dressings. It's such a versatile recipe and can be used as a marinade and to baste meats and veggies on the BBQ.  


1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 teaspoons Dijon mustard

1 clove garlic, pressed or minced

1/2 teaspoon Kosher salt

1/4 teaspoon freshly-cracked black pepper

1-2 tablespoons maple syrup (or honey), to taste

(optional add-ins: 1 tablespoon minced fresh shallots and/or 1/2 teaspoon Italian seasoning*)


Whisk together the olive oil, balsamic vinegar, mustard, garlic, salt and pepper in a small bowl until evenly combined. (Or — my favorite method — shake the ingredients together in a mason jar or dressing bottle until evenly combined.)

Add your desired amount of maple syrup (or honey) to sweeten, along with any optional add-ins that you desire.

Serve immediately, or refrigerate in a sealed container for up to 1 week.


If you don’t have Italian seasoning, dried thyme or oregano would work well.

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