Fun fact:  The NMC Restaurant and Catering team usually makes between four and five gallons of Maple Balsamic Dressing for a day’s service. It’s one of our most popular salad choices!  Here’s a scaled down version of the recipe that will work well for home chefs!

Ingredients

• 4 cloves peeled garlic
• 2 tbsp Dijon mustard
• Salt and pepper to taste
• ½ cup balsamic vinegar
• ½ cup maple syrup (the darker the better!)
• 3 cups neutral salad oil (vegetable oil or corn oil will work great)

Directions

This will make about 1 quart, enough to share with a friend!

Put the first five ingredients in the bowl of a blender

Blend on high until everything is pureed together

With the blender running, remove the top (or open the small port usually located somewhere on the lid) and pour in the oil in a slow steady stream.  You’ll be able to see it emulsifying into a smooth, homogeneos mixture.  When the oil is completely added, close the top before turning off the blender to avoid spattering yourself in deliciousness.  Grab a spoon and have a taste!  Add more salt and pepper if you think it needs it.  If it’s too sweet, add a touch more vinegar.  If it’s too tart, add a bit more syrup.  Close up the lid and blend to incorporate the touch ups and you’re ready to go!

Not only is this a great salad dressing but it’s also an excellent marinade for chicken or pork.  Just be careful during cooking the marinated meat as the more syrup you use, the more easily the dressing will burn before the meat is finished cooking.

 

From NMC Sous Chef Jon Newhard