Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Some of my favorite recipes are the ones that replace a store-bought staple. This Maple Vinaigrette is one of those recipes. Salad dressing is always something I have on hand – it’s a grab and go necessity. But homemade is so easy and so much more delicious.
Homemade dressing is adaptable to seasons and taste preferences and is so easy to make.
The basic vinaigrette is a balance of sweet, salt, acid and oil. Beyond those elements, you can add flavors through:
- herbs and spices
- various oils and vinegars
- an array of sugars (honey, molasses, agave nectar etc)
Not only is this Maple Vinaigrette superior in flavor – it comes together in under 5 minutes. Add all the ingredients to a small mixing bowl and vigorously whisk to combine, taste and add additional seasonings if needed. Use the vinaigrette immediately or store in the refrigerator up to 2 weeks.
With all the options and combinations, it’s important to understand the basic recipe for making a vinaigrette dressing (and I think you will be surprised at just how easy it is!)
¼ c of each :: oil, sugar + vinegar
½ t of each :: salt, pepper + herb/onion
It’s such a delight when a short list of ingredients is combined to make a delicious, simple, classic recipe.
I especially love this Maple Vinaigrette, and intentionally chose extra dark pure maple sirup for it’s deep, smoky notes. With the added herbs and shallots plus the mild oil and vinegar, this dressing is a wonderful compliment to any salad or as a drizzle for grilled chicken or tuna steak or even as a marinade for steak!
Maple Vinaigrette
Ingredients
- ¼ c olive oil extra virgin
- ¼ c pure maple sirup
- ¼ c unseasoned rice vinegar or Champagne vinegar
- ½ tsp fine sea salt
- ½ tsp finely ground pepper
- ½ tsp fresh parsley, finely chopped
- ½ tsp shallot, finely chopped
Instructions
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Combine all ingredients in a small mixing bowl, whisk vigorously to emulsify.
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Drizzle over salad, serve as a glaze for fish or chicken or as a dipping sauce for fresh vegetables.
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Lasts refrigerated up to 2 weeks.
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