Ingredients
- 60 ml red wine vinegar
- 15 ml Quebec maple syrup
- 15 ml Dijon mustard
- 120 ml extra-virgin olive oil
- 1 small shallot, minced
- 2 ml salt
- 1 ml black pepper
Method
- Whisk the vinegar, maple syrup, mustard, shallot, salt and pepper in a bowl.
- Add the olive oil in a thin stream while whisking continuously.
- Continue whisking until emulsified and balanced.
- Rest for 5 minutes, then whisk again before dressing greens or roasted vegetables.
Conversion and rationale
Original sweetener (classic version): 5 g granulated sugar
Conversion used: Replace the sugar with 15 ml maple syrup and reduce the vinegar by 5 ml. No oven adjustment applies.
Why Quebec maple syrup: Maple softens vinegar's acidity and gives the vinaigrette a subtle toasted flavor. It is a natural pairing with bitter greens, apples and Quebec-grown root vegetables.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →