Maple Vinaigrette

Name: Maple Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: ¼ cup (62 ml) Cider Vinegar; 2 Tbsp (30 ml) Maple Syrup; 2 Tbsp (30 ml) Dijon Mustard; 1 c. à thé orange zest (2 g) Orange Zest; ½ cup (125 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · GREEN SALADS

In the published recipe, this is the dressing for La Presse.

Jérôme Ferrer's maple vinaigrette for green salads.

On the jar

MAPLE

Method: shake
Yield: about 1 cup
Ingredients: 7
Jar batch: 1.05× recipe

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Ratio

OLIVE OIL 125 mlCIDER VINEGAR 62 mlMAPLE SYRUP 30 mlDIJON 30 ml

Ingredients

Cider Vinegar¼ cup (62 ml)
Maple Syrup2 Tbsp (30 ml)
Dijon Mustard2 Tbsp (30 ml)
Orange Zest1 c. à thé orange zest (2 g)
Olive Oil½ cup (125 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CIDER VINEGAR, MAPLE SYRUP, DIJON.
Season to finish: ORANGE ZEST (about 1 tsp), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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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 · 1 star

Maple Vinaigrette★ STARRED KITCHENOn the jar: MAPLE
Toasted Sesame Vinaigrette★ STARRED KITCHENOn the jar: SESAME
Carrot-Ginger Vinaigrette★ STARRED KITCHENOn the jar: CARROT-GINGE
Creole Vinaigrette★ STARRED KITCHENOn the jar: CREOLE

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Vinaigrette à l’Érable.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / La bible des sauces (La Presse)).

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 1.05× 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 Jérôme Ferrer / La bible des sauces (La Presse) (published as “Vinaigrette à l’Érable”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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