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Monday, October 17, 2011

Maple-Apple Cider Vinaigrette

This vinaigrette is great on salads, but just about any roasted or grilled meat.  Try basting some on pork, chicken, even robust fish such as salmon. 

Start by putting all ingredients except the canola oil in a blender and blend until smooth.  Once smooth, slowly add the canola oil while the blender is running to emulsify (thicken) the vinaigrette.  Store under refrigeration. 

2C Apple Cider Vinegar
3T Dijon
1.5 T s&p
1 Shallot
3/4C Maple syrup
2.25C Apple juice
1t Fresh garlic
6 Fresh Basil leaves
6 Tarragon sprigs
1 Qt Canola Oil