Apple Cider Vinaigrette Dressing (Made with Fresh Apple Cider!)

This Apple Cider Vinaigrette is made with REAL fresh apple cider — not just vinegar! Reducing the cider concentrates all that natural apple sweetness, then we blend it with apple cider vinegar, maple syrup, Dijon, and shallot for a sweet, tangy dressing that tastes like fall in a jar. Perfect for salads with apples, arugula, fennel, pears, or any fall-inspired grain bowl!

Prep Time5

Cook Time10

Total Time15

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 152kcal

Author: Briana

Equipment

high speed blender
small saucepan

Ingredients

1 cup fresh apple cider unfiltered, from the refrigerated section or a cider mill
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 small shallot roughly chopped (about 2 tablespoons)
½ cup neutral oil avocado oil, canola, or vegetable oil
½ teaspoon kosher salt Diamond Crystal
¼ teaspoon black pepper

Instructions

Reduce the cider. Pour 1 cup of fresh apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 10 minutes, until reduced to about ¼ cup. The cider will darken slightly and become more syrupy. When you drag a rubber spatula on the bottom of your pan, a line will remain before the liquid comes back together. Don’t stop stirring! It can go from perfect to too thick quickly. Remove from heat and let cool for 5-10 minutes.
1 cup fresh apple cider
Blend. Add the cooled reduced cider, apple cider vinegar, maple syrup, Dijon mustard, shallot, salt, pepper, and oil to a blender. Blend until smooth and creamy.
2 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1 small shallot, ½ cup neutral oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Taste and adjust. Adjust salt, pepper, or maple syrup to taste. Transfer to a jar or airtight container.

Notes

Tips & Tricks:

Use a small saucepan. A wider pan will cause the cider to evaporate too quickly, making it easy to over-reduce.
Apple cider matters. Use fresh, unfiltered apple cider from the refrigerated section — not shelf-stable apple juice. Local cider mill cider is even better!
Oil choice. Any neutral-flavored oil works here. Olive oil will add a more peppery, distinct flavor.
Salt. This recipe uses Diamond Crystal kosher salt. If using Morton’s kosher salt or table salt, reduce the amount by half.

No blender? No problem!

Whisk method: Finely mince the shallot. Whisk together all ingredients except the oil in a medium bowl. Slowly drizzle in the oil while whisking constantly until emulsified.
Mason jar method: Finely mince the shallot. Add all ingredients to a jar with a tight-fitting lid and shake vigorously for 30-60 seconds. The texture will be thinner and will separate over time — just shake again before using!

Storage:

Refrigerator: Store in an airtight container in the refrigerator for up to 1 week. If the dressing separates, just shake or whisk before using.
Freezer: Not recommended.

Nutrition