Simple Maple-Balsamic Vinaigrette
A perfectly balanced vinaigrette that comes together in minutes. Rich balsamic vinegar and pure maple syrup create a sweet-tangy backbone, while Dijon mustard helps emulsify everything into a silky, pourable dressing. Great for green salads, roasted vegetables, or even as a marinade.
For 4 servings
- prep · ~1 min
Mince the garlic very finely.
Peel one small garlic clove and mince it until it's almost a paste. This helps it distribute evenly through the dressing without leaving crunchy bits.
TIPSprinkle a pinch of salt on the garlic before mincing — it helps break it down faster. - mix · ~1 min
Combine the vinegar, mustard, maple syrup, and seasonings.
In a small mixing bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until the mustard is fully dissolved and everything is smooth.
- mix · ~1 min
Slowly whisk in the olive oil to emulsify.
While whisking continuously, pour the olive oil in a slow, steady stream. Keep whisking until the dressing becomes thick, glossy, and fully emulsified — about 30 seconds.
TIPIf the vinaigrette separates, just whisk again before serving. A tiny dollop of mustard helps it hold together. - mix · ~1 min
Taste and adjust the seasoning.
Dip a leaf of lettuce or a spoon into the dressing and taste. Add an extra pinch of salt, more maple syrup for sweetness, or a splash more vinegar for brightness, depending on your preference.
- serve
Serve immediately or store for later.
Serve the vinaigrette right away over your favorite salad, or pour it into a jar and store in the refrigerator. Bring to room temperature and shake well before using.
TIPVinaigrette keeps well in the fridge for up to 1 week. The olive oil may solidify — just let it sit on the counter for 10 minutes and shake.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Mince the garlic with a pinch of salt to help break it down into a paste for smoother distribution.
- 2Whisk the vinegar mixture thoroughly before adding oil to ensure the mustard is fully dissolved for better emulsification.
- 3Pour the olive oil in a slow, steady stream while whisking constantly to create a thick, glossy vinaigrette that won't separate quickly.
- 4Taste the dressing on a lettuce leaf rather than straight from the bowl to better judge how it will balance on your salad.
- 5If the vinaigrette separates after refrigeration, let it come to room temperature and shake vigorously or re-whisk with a dab of mustard.
- 6Store in a glass jar for up to one week, and leave a little headspace to make shaking easier before each use.
Adapt it for your goals.
Herb-infused
Add 1 tablespoon of finely chopped fresh herbs like thyme, rosemary, or basil after emulsifying. This gives the vinaigrette an aromatic, garden-fresh character that pairs beautifully with summer salads or grilled vegetables.
veganVegan
This recipe is already vegan as written, but for an extra flavor twist, substitute the Dijon mustard with 1/2 teaspoon of miso paste. Miso adds umami depth and still helps emulsify the dressing.
low oilLow-oil
Reduce the olive oil to 3 tablespoons and add 2 tablespoons of water or vegetable broth. The dressing will be slightly thinner but still flavorful, with fewer calories and fat — ideal for lighter eating.
spicy maple balsamicSpicy maple-balsamic
Whisk in 1/4 teaspoon of red pepper flakes or a small pinch of cayenne pepper with the seasonings. The gentle heat contrasts the sweet maple and tangy balsamic, making it a great match for hearty greens or roasted root vegetables.
Why this is on our healthy list.
Antioxidant-Rich Balsamic
Balsamic vinegar contains polyphenols from grapes, which may help protect cells from oxidative stress and support heart health.
Heart-Healthy Olive Oil
Extra virgin olive oil is rich in monounsaturated fats and anti-inflammatory compounds, known to support cardiovascular well-being.
Minimal Added Sugar
Using just one tablespoon of pure maple syrup provides natural sweetness with a lower glycemic impact than refined sugar, making this dressing a lighter choice.
Low in Processed Ingredients
With no artificial preservatives, emulsifiers, or high-fructose syrups, this homemade vinaigrette is a clean, whole-food option compared to store-bought dressings.
Frequently asked questions
Separation is natural — oil and water don't stay mixed forever. The Dijon mustard helps stabilize the emulsion, but if it splits, simply whisk it again or shake it in a jar with a tiny dab of mustard to re-emulsify.
