shake · vinaigrette
★ STARRED KITCHENPrep 5 minVinaigrette à L’érable
Independent adaptation of a publicly published Jérôme Ferrer recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Ferrer.
Jérôme Ferrer's Vinaigrette à L’érable, from the published recipe.
Ratio
Ratio by volume: Cider Vinegar 62 ml, Maple Syrup 30 ml, Dijon Mustard 30 ml, Olive Oil 125 ml
Cider Vinegar 62 mlMaple Syrup 30 mlDijon Mustard 30 mlOlive Oil 125 ml
Ingredients
- Cider Vinegar — ¼ tasse (62 ml) cider vinegar
- Maple Syrup — 2 c. à table (30 ml) maple syrup
- Dijon Mustard — 2 c. à table (30 ml) strong mustard
- Orange Zest — 1 c. à thé orange zest (2 g)
- Olive Oil — ½ tasse (125 ml) olive oil
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Cider Vinegar, Maple Syrup, Dijon Mustard, Olive Oil.
- Add finishing notes: Orange Zest, Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).
Originally published as Vinaigrette à l’Érable.
More from this kitchenFAQ
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 Jérôme Ferrer / La bible des sauces (La Presse) (published as “Vinaigrette à l’Érable”). Full citation lives in Provenance.