{"id":61170,"date":"2026-06-02T12:17:38","date_gmt":"2026-06-02T16:17:38","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&p=61170"},"modified":"2026-08-07T14:56:55","modified_gmt":"2026-08-07T18:56:55","slug":"mustard-maple-and-truffle-dressing","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/mustard-maple-and-truffle-dressing\/","title":{"rendered":"Mustard, maple, and truffle dressing"},"content":{"rendered":"

\ud83e\udd57 The vinaigrette that elevates all my salads<\/h3>\n

I developed this dressing for my beef carpaccio<\/a>, 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.<\/p>\n

\ud83c\udf2b\ufe0f The secret: black truffle oil (and the double mustard)<\/h3>\n

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.<\/p>\n

\ud83e\uded9 The Mason jar method is simpler<\/h3>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

Homemade vinaigrette with double mustard, maple syrup and black truffle oil. The gourmet vinaigrette for carpaccio, salads and grilled meats.<\/p>\n","protected":false},"featured_media":61167,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"mustard maple and truffle dressing","_yoast_wpseo_title":"Truffle Oil Mustard Maple Dressing Recipe","_yoast_wpseo_metadesc":"This truffle oil dressing blends sharp mustard and maple syrup into a silky, earthy vinaigrette perfect for salads and grilled meats.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Mustard, maple, and truffle vinaigrette","_yoast_wpseo_opengraph-description":"Homemade vinaigrette with double mustard, maple syrup and black truffle oil. 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