PANTRYFLEX

On the jar: Ironbridge Maple

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Maple Vinaigrette

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

Maple from a national-award-winning chef.

Ratio

Ratio by volume: Maple Vinegar 60 ml, Sunflower Oil 80 ml, Maple Syrup 30 ml
Maple Vinegar 60 mlSunflower Oil 80 mlMaple Syrup 30 ml

Ingredients

  • Maple Vinegar — 60 ml
  • Sunflower Oil — 80 ml
  • Maple Syrup — 2 tbsp, or more to taste
  • Dry Mustard — 0.5 g
  • Salt — to taste

Method

  1. Pour to the lines in order (bottom → top): Maple Vinegar, Sunflower Oil, Maple Syrup.
  2. Add finishing notes: Dry Mustard, Salt.
  3. Cap the jar and shake until emulsified.

Provenance

Sean Sherman is a cookbook author working in Indigenous North American; recognized with James Beard Best American Cookbook 2018 (The Sioux Chef's Indigenous Kitchen); James Beard Leadership Award 2019.

Adapted from a recipe published by Sean Sherman in The Sioux Chef's Indigenous Kitchen (Univ. of Minnesota Press) via Sweetgrass Trading Co.

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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?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from The Sioux Chef's Indigenous Kitchen (Univ. of Minnesota Press) via Sweetgrass Trading Co (published as “Maple Vinaigrette”). Full citation lives in Provenance.

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