Maple Mustard Vinaigrette
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Toss together this simple maple mustard vinaigrette in just minutes using pantry staples and a mason jar. It’s a creamy, tangy, just sweet enough maple mustard dressing that’s delicious over veggies, meats, and salads alike.
Salad dressing is just one of those things I never buy anymore. It’s SO quick and easy to make a quick, small batch and it allows me to customize my vinaigrette to the particular salad I’m making.
This particular vinaigrette was born of a serious dump and go creation. I just tossed some stuff in a jar and shook and…well…WOW. It’s my new favorite. This creamy, maple mustard vinaigrette is irresistible on more than just salads. Especially when you see just how ridiculously easy it is to make.
Vinaigrette vs. Dressing
So hold on, is this a maple mustard vinaigrette or a maple mustard dressing? Both!
While I’d classify all vinaigrettes as a type of dressing, not all salad dressings are vinaigrette style. What’s the diff? Put simply, a vinaigrette is a style of dressing that is made with a combination of vinegar and oil. There are MANY salad dressings that aren’t made this way, take ranch or thousand island for example!
Because this particular recipe uses vinegar and oil, it’s in the vinaigrette category, which is by far my favorite style of dressing. For more detailed info on making a perfect vinaigrette, or creating your own fun flavors, be sure to check out my Guide to Making a Vinaigrette!
Ingredients
Possibly one of the best things about this creamy mustard vinaigrette is that it comes together with just a handful of pantry staples. Odds are you, like myself, could toss this together pretty much any night of the week, no store runs necessary.
- Yellow Mustard – Most mustard vinaigrettes I see are dijon based, which is delicious! But this one relies on the truly tangy kick of plain ‘ole yellow mustard.
- Whole Grain Mustard – The combination of these two mustard types is essential! The texture of whole grain does a lot for any salad or meat you pour it on.
- Apple Cider Vinegar – The vinegar part of this vinegar-ette (see what I did there, ha, I know). Apple cider vinegar has a bit of sweetness, which is needed for this recipe.
- Maple Syrup – It’s pretty hard to have a maple mustard dressing without maple! Please use real maple syrup. Pancake syrup (largely corn syrup based) won’t cut it.
- Oil – I use straight up olive oil for this, you can also use a neutral flavored oil like grapeseed or canola.
That’s it! That’s all you need. I’ll wait here while you go get everything.
How to Make Maple Mustard Dressing
I feel a tad silly even having this section for today’s recipe. Yes, it’s that simple.
- Combine all the ingredients in a jar.
- Shake like mad until creamy.
Yes. That’s really it.
Pro Tips: No Mason Jar? Alternative mixing methods include:
- Any sealed container you can shake in, mason jar or a good piece of tupperware.
- Use a whisk! Simply combine all ingredients EXCEPT the oil in a bowl then whisk as you drizzle in the oil.
- Or a blender! Combine all ingredients and pulse in short bursts until creamy.
FAQ’s
This vinaigrette is good for up to one week stored in the refrigerator. Shake before use!
About 1 cup of dressing.
If using olive oil this is a relevant question, but in the case of this particular mustard dressing, no, it won’t. The solidification of olive oil at cold temperatures is stopped by the quantity and emulsification of other ingredients. Just shake before use!
What shouldn’t you use this on! I’m particularly fond of green veggies like fried or roasted brussel sprouts or broccoli. It’s a big flavorful dressing that stands up to leafy greens like kale, spinach, or chard. And, it even goes REALLY well with roasted or grilled meats, pork is my fave! Try out this Pork Tenderloin Salad recipe for a great way to use it.
Eat and Enjoy!
I hope you dip your finger in this and are as thrilled as I was. It’s quickly become a standard in our house, I had to go buy a new jar of whole grain mustard (which usually lasts me a solid few months). However you decide to use it, I’d love to hear what you drizzled it on! Until next time, Happy Eating!
Enjoy these other savory sauce recipes!
Maple Mustard Vinaigrette
Ingredients
- 2 tbs yellow mustard
- 2 tbs whole grain mustard
- 2 tbs apple cider vinegar
- 3 tbs maple syrup
- 1/3 cup olive oil
- pinch salt optional
Instructions
- Combine all ingredients in a mason jar or other tightly sealed container.
- Shake until creamy and combined.
- Store in the fridge for up to one week. Shake before use.
Notes
Nutrition
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.
I made a few changes using what we had on hand, and it was still Delicious!! Dijon mustard instead of yellow, white wine vinegar, EVOO, and used the pinch of salt. It was so flavorful, sweet as well as tangy, and just the right amount of salt. It’s my favorite vinaigrette now, and will be at least doubled whenever I make it 🙂 Thank you for sharing this yummy, healthy recipe! It sure beats store-bought!
Kate your comment just made my day! I love this dressing too, we always double it because it’s just that good! Thank you so much for sharing the changes you made with other readers! I hope you enjoy trying it out on all sorts of things. Try out pork tenderloin if you get a chance, SO good!
Thank you for this easy recipe. I had all the ingredients on hand and it was so much better than any store bought one. It’s my new go to for salads.
Wonderful to hear Amy, It is a go to for us as well. Try it on your chicken or fish, I’m sure you will enjoy it!
The maple mustard vinaigrette added a delightful sweetness and tanginess to my salad, enhancing the natural flavors of the fresh vegetables and ingredients. It coated the greens perfectly, I can’t wait to make it again!
Wonderful to hear Natalia. We use it as a fresh vegie dip as well as brushing it on fish or chicken!
Love how simple this dressing is to make! I have these ingredients on hand at all times. I make a similar dressing, but I’d never added maple syrup to the mix. I thought the sweet touch from maple syrup was perfection! Will never make it any other way 😉
Thanks Marie, I’m glad my recipe has made it to your “use always” list.
My kind of vinaigrette. I love the use of whole-grain mustard. It gives an extra kick of flavor and texture.
Thanks for sharing.
Enri, thank you I too really like the whole grain mustard for texture color and flavor!
Ran out of dressing, but luckily I had everything I needed to make this creamy vinaigrette in my pantry so I had my daughter help me make it. She enjoyed shaking it up in a mason jar and it was tasty.
Thanks Tristin, I really enjoy having my kiddos help me in the kitchen too!