Maple Balsamic Vinaigrette Recipe (2024)

FAQs

What do you do with maple balsamic vinegar? ›

You can use Vermont Maple Balsamic Vinegar almost anywhere you use maple syrup. Think pancakes, waffles yogurt, and oatmeal. Drizzling it over ice cream or bread pudding, use it in cakes and frosting, toss fruit in it, glaze pork (especially bacon, pork chops, and ham), and more!

For a traditional vinaigrette, you'll need to mix about 3 tablespoons of oil to 1 tablespoon of vinegar. You'll also want to add some salt and pepper to taste. Of course, for all four ingredients, the better the quality you use, the better your vinaigrette will taste.

The “standard” aging time is twelve years and that which is aged over twenty–five years is adorned with the words “Extra Vecchio.” It must be contained in a special 100ml bottle adorned with a seal of authenticity from the Consortium of Producers of Traditional Balsamic Vinegars from Modena.

Red Wine Vinegar and Maple Syrup

While red wine vinegar by itself doesn't make the best substitute for balsamic, sweetening it with a bit of maple syrup can achieve a near-equivalent flavor.

Typically the healthiest salad dressings are those that are oil-based, because they are made with heart-healthy fats such as olive oil, nut oils, and canola oil. However, because the standard ratio to making a vinaigrette is three parts oil to one part vinegar, even the healthiest salad dressings are high in calories.

Improves digestion and gut health

The enzymes in balsamic vinegar help with digestion and absorption of nutrients, making this an excellent addition to any diet plan. Protein – Balsamic vinegar helps with protein digestion by breaking down the amino acids and making them more absorbable by your body.

The polyphenols found in balsamic vinegar have antioxidant properties that multiple studies show may help improve cardiovascular health. While not a substitute for medication, incorporating balsamic vinegar into a heart-healthy diet could be a small but flavorful step toward maintaining healthy blood pressure.

Balsamic vinegar is pure vinegar. Balsamic vinegar is dark brown in color and has a very robust, slightly sweet flavor. Balsamic vinaigrette is a mixture made with balsamic vinegar, olive oil, sugar, salt and/or other spices. It is typically used as a salad dressing but has other uses in the kitchen as well.

Which vinegar is best for vinaigrette? ›

In addition to white wine vinegar, red wine, sherry, balsamic and cider vinegars can all be used in the same quantities as above. It's really down to personal taste and it's great to have a selection of vinegars in your cupboard to give variety to even the simplest salads.

The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt).

Here is a perfect example of a culinary ratio, one that's fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.

Extra Virgin Olive Oil (EVOO):Best for Salad Dressings: Extra virgin olive oil is the highest quality and is obtained from the first cold pressing of olives.

A dose of sugar (such as maple syrup, which lends a haunting sweetness here) helps the process along: it is converted into alcohol, which then ferments into the softer acetic acid. The result is like balsamic vinegar but rounder and more syrupy.

People use it as a low-fat additive and part of a heart-healthy diet. Some people believe that balsamic vinegar is good for you all by itself. It's been suggested that balsamic vinegar can contribute to weight loss, low cholesterol, and even a glowing complexion.

Balsamic vinegar is shelf stable even after opening. Oxygen exposure generally does not cause it to deteriorate due to the high amounts of acid. Thus, it can be stored in a cool, dark place such as a pantry or cabinet at room temperature.