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  • Writer's pictureMaya Levin

Maple Lemon Vinaigrette

Ingredients: maple syrup, fresh lemon, olive oil, slat, pepper.

I use a 1 cup container with measurements and and easy pour lid so it's and make enough for a few uses. It can be kept in the fridge for up to a month.

If you don't have a container with cup quantifications, I added tablespoon measurements.

This ratio is optimal for my taste, but definitely add more lemon or use less maple if you prefer. I do not recommend to use more oil though because the result will not be as light as vinaigrette should be.

Fill half of the container with freshly squeezed lemon (or measure 8 tablespoons - approximately 2 large lemons), then add maple syrup until the 2/3 mark (3 tablespoons). Fill the rest with olive oil (about 5 tablespoons) and add salt (1/3 teaspoon) and pepper (1/4 teaspoon). Shake well before pouring.

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