Maple-Balsamic Vinaigrette: A Pressure Cooker Twist
This rich and smooth vinaigrette blends sweet maple syrup and tangy balsamic vinegar with Dijon mustard, creating a deliciously balanced dressing you can make quickly with the help of your pressure cooker’s subtle warmth.
Equipment
- 1 Whisk
- 1 Medium mixing bowl
- 1 Jar or bottle for storage
Ingredients
Main ingredients
- ⅓ cup Balsamic vinegar sweet, tangy kick
- ¼ cup Maple syrup adds sweet warmth
- 2 teaspoons Dijon mustard adds subtle zing and depth
- Salt to taste
- Black pepper freshly cracked
- 1 cup Extra-virgin olive oil for richness and smooth emulsifying
Instructions
Instructions
- Grab a medium mixing bowl. Pour in the ⅓ cup balsamic vinegar and ¼ cup maple syrup. Whisk together until well combined.
- Add in the 2 teaspoons Dijon mustard. Whisk until smooth and well blended.
- Slowly drizzle in the 1 cup olive oil while whisking continuously to create a thick, emulsified mixture.
- Season with salt and pepper to taste. Transfer to a jar or bottle and refrigerate for at least 1 hour for flavors to meld.
Notes
Store vinaigrette in the fridge for up to a week. Shake or whisk before each use as separation is natural.