I did it a bit differently, made this way from Canadian Maple it is way too sweet, to get the sweet and sour effect try white vinegar and less maple and no mustard, that way you don't mask the maple flavor and the sweetness is balanced out.
125 ml white vinegar 70 ml canadian maple syrup (dark amber, grade A), 1 teaspoon salt, dash of black pepper and 250 ml extra virgin olive oil. Add syrup, salt and pepper to vinegar and whisk well till combined and salt is dissolved, gradually add oil while whisking till combined. Use on leafy and seafood salads.
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I did it a bit differently, made this way from Canadian Maple it is way too sweet, to get the...