Ingredients
Instructions
Hot Sap Salad Dressing
Our mom is famous for her salad dressing. We won't gatekeep!
Ingredients:
- 4 Tbsp Red Wine Vinegar
- 2 Tbsp Hot Sap Maple Syrup
- 1/2 Shallot, minced
- 1/2 tsp Dijon Mustard
- 2 Tbsp EVOO
- 1 Tbsp Water
- Garlic Powder
- Salt & Pepper
Directions:
-
Add vinegar, Hot Sap, shallot and mustard to a jar and stir to combine.
-
Add EVOO and water and shake to combine.
- Dress salad, and add garlic, salt and pepper to taste directly to the dish
Why it works
Most vinaigrettes need a balancing sweetener — honey, sugar, or maple syrup. Hot Sap handles the sweetness and adds chili warmth at the same time, creating a dressing that is bright, savory, and gently spicy without needing extra ingredients.
Tips & Variations
- Adjust the balance: More Hot Sap for sweeter, more vinegar for brighter. Taste as you go — the ratio is flexible and forgiving.
- Storage: Keeps in a sealed jar in the fridge for up to a week. Shake or whisk well before each use.
- On roasted vegetables: Toss warm roasted carrots, sweet potatoes, or Brussels sprouts with the dressing straight out of the oven.
- As a marinade: Use it to marinate chicken, salmon, or tofu for 30 minutes before grilling or roasting.
Questions
What greens does this work on?
Any sturdy green holds up well — arugula, romaine, kale, or a mixed spring mix. It is especially good on bitter greens like arugula or radicchio where the maple sweetness provides contrast.
Can I make a bigger batch?
Yes — scale everything up and store in a mason jar in the fridge. It keeps for up to a week and the flavor actually improves after a day as everything comes together.
What makes this different from a regular maple vinaigrette?
Hot Sap adds chili warmth that plain maple syrup will not give you. The result has more complexity — sweet, tangy, and gently spicy all in one dressing rather than three separate components.
The secret ingredient
Pick up a bottle of Hot Sap
