January 19, 2020 | Recipes, Savory

Aunt Myra’s Maple Vinaigrette

This vinaigrette has been part of family gatherings for as long as I can remember. My aunt Myra is a great cook, with a focus on health and well being. This vinaigrette is amazing on sales butalso great on steamed vegetables.

Maple Vinaigrette


Makes about 1/2 cup


  • 2 tablespoons finely chopped shallots
  • 2 Cloves garlic
  • 2 tablespoons balsamic, red or white vinegar
  • 1/4 teaspoon fine sea salt, or to taste
  • 1 TBSP or dollop of Dijon mustard
  • Slowly drizzle in 4 to 6 tablespoons extra-virgin olive oil
  • Whisk in 1 TBSP or dollop of Couching Lion Maple Syrup
  • Freshly ground black pepper to taste


  1. In a small bowl, whisk together the shallots, garlic, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil and maple syrup in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

This is so popular that you may wish to double the recipe and keep it on hand in a jar in the fridge!