Mustard-Maple Vinaigrette Marinade
Bayley Freeman
makes 1/2 cup
2 minutes
"Versatile, punchy and nuanced, this vinaigrette is wonderful on a simple salad with goat cheese, or as a marinade for chicken thighs or tofu. My childhood friend’s mom, Jennifer, made a version of this every time I went to her house."
Ingredients
- 1 tsp Wood-Fired Maple Sugar or brown sugar
- 2 tsp Paprikash Mustard
- 2 Tbsp vinegar of choice
- ½ tsp soy sauce
- ⅓ cup olive oil
- ¼ tsp black pepper
- Salt to taste
Directions
Whisk together all ingredients except oil, then stream in oil and keep whisking until emulsified.
Store in the fridge for up to 2 weeks.