Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sherry Maple Vinaigrette

Yield: Yields about 1-1/2 cups.

You can use walnut oil for some of the peanut oil.


  • 1/3 cup sherry vinegar
  • 1 tsp. Dijon-style mustard
  • 2 Tbs. maple syrup
  • 1 Tbs. finely chopped shallots
  • 1 cup peanut oil
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 80
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 100
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • Combine the vinegar, mustard, maple syrup, and shallots in a bowl and slowly whisk in the oil. Season with salt and pepper to taste.


Rate or Review

Reviews (2 reviews)

  • fcar | 09/27/2010

    Great dressing for the butternut squash salad... I just mix the vinaigrette without the oil. I find drizzling the oil on the salad then toss lightly than add vinaigrette this saves on using all that oil. I also used a mild fruity extra virgin olive oil.

  • Cobaltoo | 07/08/2009

    This is my family's all time favourite salad dressing - on any salad. My husband pesters me to make it! I use olive oil instead of the peanut oil.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.