Maple Dijon Dressing

Name: Maple Dijon Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 3 Tbsp maple syrup (45 ml) Maple Syrup; 3 Tbsp rice vinegar or apple cider vinegar (45 ml) Rice Vinegar; 3 Tbsp EVOO (45 ml) Olive Oil; 2 Tbsp Dijon (30 ml) Dijon Mustard; 3 garlic cloves minced/grated Garlic; kosher salt (2 g) Salt

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

Maple Dijon from a national-award-winning chef.

Ratio

Maple Syrup 45 mlRice Vinegar 45 mlOlive Oil 45 mlDijon Mustard 30 ml

Ingredients

Maple Syrup — 3 Tbsp maple syrup (45 ml)
Rice Vinegar — 3 Tbsp rice vinegar or apple cider vinegar (45 ml)
Olive Oil — 3 Tbsp EVOO (45 ml)
Dijon Mustard — 2 Tbsp Dijon (30 ml)
Garlic — 3 garlic cloves minced/grated
Salt — kosher salt (2 g)

Method

Pour to the lines in order (bottom → top): Maple Syrup, Rice Vinegar, Olive Oil, Dijon Mustard.
Add finishing notes: Garlic, Salt.
Cap the jar and shake until emulsified.

Provenance

Carolina Gelen is a cookbook author working in Romanian-American / home cooking; recognized with James Beard Book Award General 2025 (Pass the Plate).

Adapted from a Carolina Gelen recipe (Carolina Gelen / GMA (Pass the Plate / Clarkson Potter)).

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 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 Carolina Gelen / GMA (Pass the Plate / Clarkson Potter) (published as “Maple Dijon Dressing”). Full citation lives in Provenance.

Add to a jar