Try this Maple Sesame Vinaigrette recipe, or contribute your own.
- Carbohydrate 7.94338167483133 g
- Cholesterol 0 mg
- Fat 7.33544334179624 g
- Fiber 1.47075000422429 g
- Protein 2.31562500390085 g
- Saturated Fat 1.03239200119959 g
- Serving Size 1 1 Serving (107g)
- Sodium 6.26366667666885 mg
- Sugar 6.47263167060705 g
- Trans Fat 0.356642000515953 g
- Calories 102 calories
Step-by-step
- Combine all of the ingredients for the vinaigrette
Standard store-bought Asian-inspired dressings often rely on expensive emulsifiers and heavy sugar syrups, whereas this homemade version utilizes pantry staples like real maple syrup and apple cider vinegar for a sharper, cleaner balance of sweet and acid. Emulsifying this dressing does not require a dedicated immersion blender or a food processor; a standard glass mason jar fitted with a tight lid works just as effectively for mechanical agitation. Vigorously shaking the ingredients inside a sealed container for thirty seconds forces the extra virgin olive oil and sesame oil to suspend temporarily within the vinegar and soy sauce base. Crushing the garlic clove with the flat side of a chef knife before mincing releases the allicin compounds fully, ensuring the sharp raw flavor distributes evenly rather than pooling in pungent chunks. Sesame oil possesses a low smoke point and intense aromatic properties, meaning a single tablespoon adequately seasons the entire volume without overpowering the delicate sweetness of the maple syrup. This vinaigrette holds well in the refrigerator for up to five days in a sealed glass container, though the toasted sesame seeds will soften gradually over time. Separation will naturally occur during cold storage due to the lack of commercial stabilizers, requiring a quick fifteen-second shake before serving over greens or grains.
