Condiment

Reduced Apple Cider and Dijon Dressing

Reduce the cider before adding the mustard and oil. Measuring the reduced cider gives you a more useful endpoint than a fixed cooking time.

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Cook Mode

Yield: 1 batch
Cuisine: French-inspired

Bring it to the table

Measure the reduction

Start with 4 cups cider and cook it down to 3/4 cup for the base batch. Check in a heatproof measuring jug as the liquid reduces.

At the table

Toss a little with salad leaves and add more only as needed. Shake or whisk before serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

4 cups apple cider — the apple drink, not apple cider vinegar
1/4 cup Dijon mustard
1 cup neutral vegetable oil
1 tbsp sherry vinegar
salt and black pepper — to taste

A few useful notes.

Makes approximately 2 cups in the base batch; the recipe control represents one batch.

Use apple cider rather than cider vinegar. The separately measured sherry vinegar supplies the acidity.

The cooking plan

How to make Reduced Apple Cider and Dijon Dressing.

Pour the cider into a saucepan and bring to a steady simmer. Cook uncovered until reduced to 3/4 cup for the base batch, checking the volume in a heatproof measuring jug. Watch closely near the end.
Let the reduction cool until just warm. Whisk in Dijon and sherry vinegar.
Add the oil gradually while whisking, or blend until evenly combined. Taste and season with salt and pepper.
Cool promptly and refrigerate in a covered container. Shake or whisk again before dressing the salad.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale