Maple-Caper Vinaigrette

Name: Maple-Caper Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: American
Ingredients: 1 tbsp minced shallot (15 ml) Shallot; 1 tbsp red wine vinegar (15 ml) Red Wine Vinegar; 1 tbsp pure maple syrup (15 ml) Maple Syrup; 1 tbsp drained capers (15 ml) Capers; pinch salt (1 g) Salt; pinch pepper (0.3 g) Pepper; 3 tbsp extra-virgin olive oil (45 ml) Olive Oil

Independent adaptation of a publicly published Frank Stitt recipe. Not affiliated with, sponsored by, or endorsed by Frank Stitt.

DRESSING · TUNA SCALLOPINE

In the published recipe, this is the dressing for tuna scallopine.

Frank Stitt's maple-caper vinaigrette for tuna scallopine.

On the jar

MAPLECAPER

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 3.05× recipe

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Ratio

OLIVE OIL 45 mlRED WINE VIN 15 mlMAPLE SYRUP 15 ml

Ingredients

Shallot1 tbsp minced shallot (15 ml)
Red Wine Vinegar1 tbsp red wine vinegar (15 ml)
Maple Syrup1 tbsp pure maple syrup (15 ml)
Capers1 tbsp drained capers (15 ml)
Saltpinch salt (1 g)
Pepperpinch pepper (0.3 g)
Olive Oil3 tbsp extra-virgin olive oil (45 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, MAPLE SYRUP.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¾ SHALLOT.
Season to finish: SALT (about ½ tsp), PEPPER (about ½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 2 national awards

Maple-Caper VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLECAPER
Shallot-Thyme VinaigretteNATIONAL AWARD WINNEROn the jar: HOUSE VINA
Three-Vinegar Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: THREE-VINEGA
Sherry VinaigretteNATIONAL AWARD WINNEROn the jar: SHERRY VINAI

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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.

Adapted from a Frank Stitt recipe (Frank Stitt / Food & Wine (tuna scallopine…)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Frank Stitt / Food & Wine (tuna scallopine…) (published as “Maple–Caper Vinaigrette”). Full citation lives in Provenance.

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