Maple paired with a gentle hint of garlic, just enough mustard to let you know it’s there, and white balsamic vinegar that echoes the sweetness of the syrup is a crowd-pleasing combo. We go for Grade A Dark and Robust syrup, which is roughly equivalent to the former Grade B syrup. If you don’t have white balsamic on hand, try apple cider vinegar—it’s not quite as sweet, but has a fruity quality that complements the maple. And if you like the pop of whole mustard seeds, substitute whole-grain Dijon for the garden-variety type.
MAKES ABOUT 1/2 CUP [120 ML]
11/2 Tbsp pure maple syrup, preferably Grade A Dark and Robust
2 Tbsp white balsamic vinegar
1 medium garlic clove, germ removed (see page 13), grated or minced to a paste
Kosher salt
Freshly ground black pepper
1 Tbsp Dijon mustard
1/4 cup [60 ml] extra-virgin olive oil
In a glass jar, combine the maple syrup, vinegar, garlic, 1/2 tsp salt, and 1/4 tsp pepper and swirl to dissolve the salt. Add the mustard and olive oil, screw on the lid tightly, and shake until the ingredients are well combined. Let stand to allow the flavors to meld, about 15 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Shake to recombine just before using.
Substitute 2 Tbsp each toasted hazelnut oil and neutral oil (such as safflower, sunflower, or canola) for the extra-virgin olive oil and proceed as directed.
