Mustard, maple, and truffle dressing
- Preparation 5 min
- Servings ½ cup (125 ml)
- Freezing I do not suggest
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🥗 The vinaigrette that elevates all my salads
I developed this dressing for my beef carpaccio, but honestly, it’s become THE vinaigrette I pull out when I want to impress. No matter what I’m serving. It elevates all my salads, it’s sublime on fresh artichokes, it beautifully coats grilled fish or a plate of roasted vegetables. And the best part: it’s completely stupid easy to make. Mason jar, ingredients, shake for 30 seconds and it’s ready. Just like in fancy restaurants. Better than Mandy’s.
🌫️ The secret: black truffle oil (and the double mustard)
What sets this vinaigrette apart from all the classic mustard-maple versions you see elsewhere is the combo of black truffle oil and double mustard. The truffle brings this woody gastronomic depth that transforms an ordinary vinaigrette into a chef’s vinaigrette. The duo of grainy mustard and Dijon mustard gives both the texture of the seeds (for the rustic mouthfeel) and the mild heat of the Dijon (for smooth emulsification). With Quebec maple syrup as a counterbalance, lemon juice for brightness and olive oil as the base, it creates a balanced, complex, completely addictive vinaigrette.
🫙 The Mason jar method is simpler
Forget the bowl and whisk. You throw everything in a Mason jar, screw on the lid, and shake like crazy for 30 seconds. It’s my favorite method because it’s fast, there’s no extra dishes, and you can sing at the same time. You don’t have both hands tied up like with a whisk and bowl. And bonus: the Mason jar automatically becomes your storage container. You make your vinaigrette on Sunday, keep it in the fridge for a week, take the jar out 15-20 minutes before each use and re-shake to re-emulsify.
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🫙 The Mason jar method, simpler, faster
Forget the bowl and whisk. Everything goes in a 500 ml Mason jar, the lid is screwed on tight, and you shake vigorously for 30 seconds. Perfect emulsion every time, no extra dishes, and the jar becomes your storage container straight to the fridge. This is the method I use for pretty much all my homemade vinaigrettes. It’s life-changing.
🌫️ Black truffle oil, intensity to taste
I put ½ tsp in the recipe for a subtle but assertive touch. If you love truffle, go up to 1 tsp for a more pronounced intensity. If it’s your first time using it, start with ¼ tsp and taste before adding more. Truffle oil is powerful and you can always add more, never take it away. Black truffle gives a more earthy and deep profile than white truffle, it’s my default choice.
🌭 Double mustard, the secret to texture
The combo of grainy mustard + Dijon mustard is non-negotiable in this recipe. The grainy brings the seeds that burst in your mouth for the rustic gastronomic side, the Dijon brings the smooth heat that acts as an emulsifier to bind oil and acid. If you only have Dijon, it works but you lose all the signature texture. If you only have grainy, your emulsion will be less stable. Both is ideal.
🍯 Quebec maple syrup, that’s everything
No honey, no sugar, no agave. It’s Quebec maple syrup that gives the signature profile. The combo maple + truffle + mustard is a Quebec-France gastronomic crossroads that makes the whole identity of this vinaigrette. Dark or amber maple syrup, doesn’t matter, but not pancake table syrup.
❄️ Storage 1 week in the fridge in the Mason jar
In an airtight Mason jar in the fridge, your vinaigrette keeps easily for 1 week. The olive oil might solidify a bit in the cold (this is normal, it doesn’t change the quality). You take the jar out 15 to 20 minutes before use, re-shake to re-emulsify, and you’re good to go. Make a double batch on Sunday and you have your vinaigrette for the whole week of salads and grilled meats.
🌡️ Remove 15-20 min before serving
A cold vinaigrette straight from the fridge is less pleasant in the mouth and the oil stays solidified. Take your jar out of the fridge 15 to 20 minutes before service, re-shake, and you’ll rediscover all the aromas of truffle and mustard that express themselves better at room temperature. It’s a small detail that changes the experience.
✅ What to serve with my mustard, maple, and truffle vinaigrette?
This vinaigrette is my signature for my beef carpaccio, but it elevates pretty much everything you put underneath. It’s divine on a simple green salad of arugula or mesclun, on my white balsamic arugula salad, on fresh artichokes as an appetizer, or as a finish on roasted vegetables. You can also use it as a quick marinade for grilled filet mignon, or drizzle it over a beautiful salmon or trout fillet cooked to perfection.
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Ingredients
- 2 tbsp (30 ml) grainy mustard
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) lemon juice
- ¼ cup (60 ml) extra virgin olive oil
- ½ tsp (2.5 ml) black truffle oil (more, to taste)
- Salt and pepper, to taste
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Preparation
- Combine all ingredients in a Mason jar: both mustards, maple syrup, lemon juice, olive oil, black truffle oil, salt and pepper.
- Screw on the lid tightly and shake vigorously for 30 seconds, until the vinaigrette is completely emulsified and smooth.
- Taste and adjust salt, pepper or truffle oil according to desired taste.
- Serve immediately or store in the fridge. Remove 15 to 20 minutes before use to bring to room temperature and re-shake to re-emulsify.
The base is simple: Dijon mustard + maple syrup + acid (lemon or vinegar) + olive oil, all emulsified. My version takes the concept further with double mustard (Dijon AND grainy for texture), Quebec maple syrup and black truffle oil for the gastronomic profile. You put everything in a Mason jar, shake for 30 seconds and it’s ready. It’s probably the simplest homemade vinaigrette to make and the one that impresses the most on a plate.
In an airtight Mason jar in the fridge, your mustard, maple, and truffle vinaigrette keeps easily for 1 week. If the olive oil solidifies in the cold (this is normal), take the jar out 15 to 20 minutes before use, re-shake vigorously and you’re good to go. Make a double batch on Sunday and you have your vinaigrette for the whole week. Salads, grilled meats, roasted vegetables, you’ll be ready.
Black truffle oil is really what defines this vinaigrette, so I don’t suggest replacing it if you want the signature version. If you don’t have any on hand, you can make the recipe without (it’s still an excellent classic mustard-maple vinaigrette) and save it by adding a few drops of quality balsamic vinegar for depth, or a small dash of toasted sesame oil for different woody richness. But honestly, buy yourself a small bottle of truffle oil. It lasts for months and transforms lots of dishes.
Both is ideal and that’s the whole point of my recipe. Grainy mustard (with whole seeds) brings the rustic texture that bursts in your mouth and gives the gastronomic side. Dijon mustard, smoother, acts as an emulsifier to bind oil and acid, and brings the mild heat. If you only have Dijon, it works but you lose the signature. If you only have grainy, the emulsion will be less stable. Invest in both, it changes all your homemade vinaigrettes.
This vinaigrette was born for my beef carpaccio, but its versatility is completely crazy. Serve it on my white balsamic arugula salad, on my the best traditional greek salad, or as a finish on roasted vegetables. It’s also perfect as a quick marinade for my balsamic marinated beef tenderloin on the bbq or on a beautiful grilled fish fillet.
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