Maple Vinaigrette, Mayonnaise, and Sauce
Recipes with Maple Butter / Recipes with Maple Sugar / Recipes with Maple Syrup / Sauces and Dressings
Metric
Imperial
Ingredients
Maple Butter Vinaigrette
- 1 tbsp Dijon mustard
- 1 tbsp maple butter
- 3 tbsp cider vinegar
- 6 tbsp olive or canola oil
- 1 French shallot, finely minced
- 1 tsp fresh rosemary, chopped
- Salt and ground pepper
Maple Sugar Mayonnaise
- 1 egg
- 2 tbsp maple sugar
- 2 tbsp maple vinegar
- 1 pinch of salt
- 1 tbsp Dijon mustard
- 1 tsp fresh ginger, minced
- Ground pepper
- 1 cup canola oil
Maple Syrup Sauce
- 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
- 1 cup fresh quark or labneh
- 1 tbsp steak spices
- 1 tbsp store-bought BBQ sauce
- 1 tbsp maple or cider vinegar
Method
Maple Butter Vinaigrette
- Use a whisk to combine the mustard and maple butter in a bowl. Gradually add the cider vinegar. Add the remaining ingredients and whisk vigorously.
Maple Sugar Mayonnaise
- In a large Mason jar, combine all ingredients except the oil, and mix with a stick blender. Incorporate the oil in a generous stream and continue to mix until the mayonnaise is obtained. If it’s too thick, add a little water.
Maple Syrup Sauce
- Combine ingredients in a bowl and refrigerate at least 2 hours before serving.
How to Serve
Set out a large board or sheet of parchment paper, and place on it your choice of nibbles: roasted cauliflower, grilled asparagus, grilled mini-peppers, cooked shrimp, white sausage, roasted whole mushrooms, pan-seared or smoked duck breast, turkey breast confit, baked chicken drumsticks, pork tenderloin, etc. Serve with maple vinaigrette, mayonnaise and sauce in attractive serving bowls. If desired, garnish with maple vinegar pearls.
Refrigeration Time: 2 hours
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.
