Sub-Zero PreservationWolf


Maple Dijon Vinaigrette


2 tablespoons diced shallots
1 1/2 teaspoons freshly ground black pepper
1/4 cup Dijon mustard
1/3 cup maple syrup
1/2 cup cider vinegar
1 1/2 cups vegetable oil
Salt to taste


Add first five ingredients into 10-cup food processor bowl with cutting blade or blender. While running slowly drizzle in oil. Let set overnight in Sub-Zero refrigerator to allow flavors to blend.

Makes about 2 3/4 cups

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