I originally wasn’t going to pull this maple curry vinaigrette recipe out into its own post (since it’s being featured in another recipe later this week), but it turned out so yummy that I didn’t want it to be singled out as a one-trick dressing pony.
This bad boy is good for anything: salads, sandwich dressings, over grilled chicken or tofu, over noodles… straight off the spoon. You get it. It’s tart, it’s slightly sweet, and super savory with hints of maple, mustard, and curry. None of it is overwhelming, and it’s one of my new favorite dressings.
As with most vinaigrettes, it only takes a few hot minutes to make a big batch to be used throughout the week. For me, homemade vinaigrettes are almost always tastier and definitely cheaper than store-bought dressings. Win-win! The only caveat is that, since there are no preservatives in your homemade version, it won’t stay fresh quite as long as other dressings.
Here are a few more homemade dressings that I’ve created in the past:
If you’re looking for similar small glass jars to store your maple curry vinaigrette, these are pretty similar. Otherwise, I’d totally go with a larger, re-sealable storage jar like this one. It’ll allow you to make larger batches and store them safely in the refrigerator longer.
Want more recipes in your life?
- 4 Tbsp extra virgin olive oil
- 3 Tbsp maple syrup
- 2 Tbsp apple cider vinegar
- 3 Tbsp Dijon mustard (I used Stonewall Kitchen)
- 1 tsp curry powder
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- Whisk together olive oil, vinegar, maple syrup, and mustard. Mix in cinnamon, curry powder, salt, and pepper and let sit for at least 10 minutes in the refrigerator.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!