Easy Cider Vinaigrette with Maple and Mustard
A bright, balanced vinaigrette that brings tangy apple cider vinegar together with the warmth of maple syrup and sharp yellow mustard. The emulsion of olive oil creates a smooth, creamy dressing that clings beautifully to greens. This quick blender method transforms simple pantry staples into something more complex than whisking by hand, with mustard acting as a natural emulsifier. Perfect for fall and winter salads, roasted vegetables, or even drizzled over pork and poultry. The maple adds subtle sweetness that bridges vinegar's acidity, while black pepper provides subtle heat. Make this ahead for weeknight dinners—it stores for weeks and requires no special techniques or ingredients.
Ingredients
Instructions
- 1
Combine cider vinegar and yellow mustard in a blender.
- 2
Add salt, maple syrup, and black pepper.
- 3
Pour in olive oil.
- 4
Blend for 2 minutes until smooth and emulsified.
- 5
Transfer to a jar for storage.
Tips
Blending rather than whisking incorporates air and helps the mustard emulsify the oil, creating a creamier texture that clings to salad leaves without separating as quickly.
Make larger batches and store in glass jars in the fridge—the flavors meld and deepen over 3-5 days, making it even better than fresh.
Good to Know
Refrigerate in an airtight glass jar for up to 3 weeks. Shake before each use.
Make up to 5 days in advance. Flavors deepen over time.
Use on green salads, grain bowls, roasted vegetables, or as a marinade for pork or chicken.
Common Mistakes
Skip blending and only whisk to avoid separation and a thinner consistency—blending incorporates air and stabilizes the emulsion.
Don't use cold ingredients straight from the fridge; room-temperature oil emulsifies more easily with vinegar.
Substitutions
FAQ
Can I make this without a blender?
Yes, but whisk vigorously for 2-3 minutes to combine. The texture will be thinner and may separate faster. Add mustard first to help stabilize the emulsion before slowly drizzling oil while whisking constantly.
How long does cider vinaigrette keep?
Stored in a sealed glass jar in the refrigerator, it lasts 3-4 weeks. Oil and vinegar naturally separate—shake or stir before each use. Flavors actually improve over the first 3-5 days.
What if I don't have cider vinegar?
Red wine vinegar or white wine vinegar work well at a 1:1 ratio. For a closer apple flavor, mix equal parts apple juice and white vinegar instead, adjusting maple syrup slightly if the result tastes too sweet.