Maple Vinaigrette (and Basting Sauce)

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Ingredients

  • From chefs Lucia Watson and Beth Dooley
  • 1/3 c. apple cider vinegar
  • 3 cloves garlic, peeled and crushed
  • 2 shallots, peeled and diced
  • 1 t. freshly ground pepper
  • 1 T. smooth Dijon mustard
  • 1 T. coarse mustard
  • 2/3 c. maple syrup

Cooking Instructions

Put all ingredients except oil into a blender. Blend on high, then pour in oil in a slow stream and process until thick. Makes 2 cups. Keeps well in refrigerator.