From Sherry Pocknett's kitchen · Sly Fox Den Too, Charlestown
shake · vinaigrette
NATIONAL AWARD WINNERMaple Cider Vinaigrette
From an award-winning kitchen
Ratio
CIDER VIN 60MAPLE SYRUP 30DIJON 5OLIVE OIL 120
Ingredients
- CIDER VIN60 ml
- MAPLE SYRUP30 ml
- DIJON5 ml
- OLIVE OIL120 ml
- SALT3 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): CIDER VIN, MAPLE SYRUP, DIJON, OLIVE OIL.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Indigenous Mashpee Wampanoag chef of Sly Fox Den Too in Charlestown, Rhode Island; James Beard Best Chef: Northeast 2023. New England Indigenous ingredients: seafood, corn, berries, and cedar-plank cooking.
Originally published as Maple Cider Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Indigenous New England pantry / Sly Fox Den (published as “Maple Cider Vinaigrette”). Full citation lives in Provenance.