You always want delicious. To achieve delicious and have it be super simple is quite extraordinary.
There are times when the ordinary vinaigrette, though splendid, becomes a tad boring. And there are times when a cheese dip for your crudité is just too “same old thing.”
We owe thanks, therefore, to the Ontario Maple Syrup Producers Association. Product groups, like this one, work nobly to find new ways to use their output. This group representing maple syrup is probably endlessly frustrated. Maple syrup? Pancakes, right?
There’s so much more you can do with maple syrup as displayed in the Maple Syrup Cookbook from Ken Haedrich. Ken got this dressing recipe from the Ontario Producers Association, incorporating their research in his tidy book.
This recipe can be a salad dressing or a dip. I love it as a dip for gobbling down scallions. The maple syrup is really not the dominant flavor here. It’s the vinegar. The recipe calls for apple cider vinegar, but I used Italian honey vinegar and you’ll have fun experimenting with the vinegar or vinegars of your choice.
Onions, tomatoes, and lettuce universally love this dressing. So will you.
Creamy Maple Syrup Dressing [and Dip!]
Yield: 1 ½ cups
Ingredients:
- 1 cup mayonnaise
- ½ cup pure maple syrup
- ¼ cup apple cider vinegar
Preparation:
Whisk together the mayonnaise, syrup, and vinegar in a small bowl until smooth.
Refrigerate, tightly covered, for at least 1 hour to let the flavors blend.
Source: Maple Syrup Cookbook by Ken Haedrich
Photo Information: Canon T2i, 18-55mm Macro Lens, f/4.5, 1/50th second, ISO-3200