Maple Vinaigrette with Fresh Thyme

This Maple Vinaigrette with fresh thyme is an autumn classic. Apple cider vinegar, maple syrup and fresh thyme are just about all it takes to have this versatile dressing sitting in your fridge. Use it as a marinade for pork tenderloin or chops, drizzle it over roasted Brussels sprouts or baked sweet potatoes, or serve it as a dipping sauce for Duck Fat Parsnip Fries. It might even earn a place on your Thanksgiving table.

How this Maple Thyme Vinaigrette recipe fits AIP and Paleo

This dressing is Paleo and AIP Modified, which allows seeds and seed-based ingredients like mustard. The mustard balances the sweetness of the maple syrup (think honey mustard), but more importantly, it acts as an emulsifier and helps keep the vinaigrette from separating. If you’re sensitive to seeds or following AIP Core, leave it out entirely. I’ve made this plenty of times with and without the mustard, and it’s delicious both ways.

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The easiest way to make this dressing is with an immersion blender, but you can use a standard blender, as well. Add the olive oil, apple cider vinegar, maple syrup, mustard, thyme and garlic to a jar and blend until it’s completely smooth. To keep things simple, I just smash the garlic clove instead of chopping it, and strip the thyme leaves from the stems and let the blender do all the work. Season it to taste, and it’s ready to go.

This maple vinaigrette is a mainstay in my fridge for fall. It dresses up the most simple veggies, including every variety of roasted squash. It’s light, zingy, a little bit sweet and distinctly autumnal.

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Maple Vinaigrette with Fresh Thyme

5 from 1 vote

This Maple Vinaigrette with fresh thyme is sweet, tangy and incredibly versatile. Use it on salads, roasted vegetables, as a marinade or as a dipping sauce.

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Total Time:10 minutes mins

Servings: 1 cup

Author: Christina Marche

Ingredients

• ½ cup olive oil
• 3 tbsp apple cider vinegar
• 3 tbsp maple syrup
• 1 tbsp fresh thyme leaves
• 1 large garlic clove
• ½ tsp Dijon-style mustard, optional
• ¼ tsp kosher salt, plus more as needed

Instructions

• Combine the olive oil, apple cider vinegar, maple syrup, thyme, garlic, mustard (if using) and salt in a jar.
• Blend with an immersion blender until smooth and emulsified.
• Taste and season with additional salt as needed.

Course: Dressings and Sauces

Cuisine: AIP, AIP Modified, Paleo