On the jar: Caperhall Maple–caper
shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minCaperhall Maple-Caper
Independent adaptation of a publicly published Frank Stitt recipe. Not affiliated with, sponsored by, or endorsed by Frank Stitt.
A bright dressing for salads and vegetables.
Ratio
Ingredients
- Shallot — 1 tbsp minced shallot (15 ml)
- Red Wine Vinegar — 1 tbsp red wine vinegar (15 ml)
- Maple Syrup — 1 tbsp pure maple syrup (15 ml)
- Capers — 1 tbsp drained capers (15 ml)
- Salt — pinch salt (1 g)
- Pepper — pinch pepper (0.3 g)
- Olive Oil — 3 tbsp extra-virgin olive oil (45 ml)
Method
- Pour to the lines in order (bottom → top): Shallot, Red Wine Vinegar, Maple Syrup, Capers, Olive Oil.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
1 kitchen · 0 stars · 2 national awards
- Caperhall Maple–caperNATIONAL AWARD WINNER
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First run is small.
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Provenance
Frank Stitt works in Southern / Birmingham at Highlands Bar & Grill; credentials include James Beard Best Chef: Southeast 2001; James Beard Outstanding Restaurant 2018 (Highlands Bar & Grill).
Originally published as Maple–Caper Vinaigrette.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Frank Stitt / Food & Wine (tuna scallopine…) (published as “Maple–Caper Vinaigrette”). Full citation lives in Provenance.