Authentic Québec-Style Vinaigrette

Recipes with Maple Syrup / Sauces and Dressings

19-606 PPAQ_photos_recettes_1200x900_vinaigrette
Preparation Time:
1 portion
Metric Imperial


  • ¼ cup Herbes salées du Bas-du-Fleuve (herbs preserved in salt)
  • 3 tbsp grounded Québec sumac
  • ½ cup maple syrup (preferably very dark syrup, for its strong flavour)
  • ¼ cup camelina or sunflower oil, first cold pressed


  1. In a glass or mason jar, combine the salted herbs, sumac, and maple syrup. Close and shake well.
  2. Let stand 1 minute to allow the sumac to infuse.
  3. Add the oil and shake well again.

”This vinaigrette is 100% Québec, perfect for cooked or raw vegetables, green salads, and even apple, celery, and nutty salads.”


Note: This vinaigrette will keep for several weeks in the refrigerator.

Serving: 250 ml (1 cup)

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Ethné de Vienne

The Spice Huntress

Recipes with Maple Syrup

Sauces and Dressings Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.