Warm Maple-Mustard Emulsion (Oil & Vinegar Base)
Founders
4
5 minutes
Salad Dressing
A golden, autumn-forward emulsion that balances the earthy bite of grainy whole-seed mustard with the gentle sweetness of pure maple syrup and the brightness of cider vinegar. Light enough to dress delicate greens, bold enough to stand up to roasted squash. This recipe is naturally vegan and gluten-free — no substitutions needed.
Best For
Autumn greens
Spinach salads
Sliced apple salads
Roasted squash
Ingredients
2½ tbsp olive oil or avocado oil
1 tbsp pure maple syrup
1 tbsp grainy whole-seed mustard
1 tbsp apple cider vinegar
Pinch of salt
Directions
Combine maple syrup, grainy mustard, and apple cider vinegar in a small bowl. Whisk together until smooth.
Slowly drizzle in the olive oil or avocado oil while whisking continuously to emulsify.
Season with a pinch of salt to taste.
Taste and adjust — add more maple syrup for sweetness, mustard for bite, or cider vinegar for brightness.
Use immediately or store in a sealed jar in the refrigerator for up to 1 week. Shake well before each use.