Maple Garlic Vinegar

Highlights

• Real maple syrup meets roasted-garlic depth and bright acidity

• Flavor profile: sweet • savory • tangy with a clean balsamic finish

• Glaze-ready: lacquer salmon or chicken in the last minutes of cooking

• Versatile: dress salads, marinate meats/veg, deglaze pans

• No artificial flavors or colors

Description
This is your weeknight flavor upgrade. We blend pure maple syrup and garlic into a tangy vinegar base (balsamic-led) for a sauce-friendly acidity that plays beautifully with heat. Brush it on salmon or chicken for a glossy maple-garlic glaze, whisk into a quick vinaigrette, or splash into a hot pan to finish vegetables with restaurant-level shine.

Ingredients
Balsamic Vinegar, Maple Syrup, Brown Sugar, Garlic, Onion.

Size & Storage
Glass bottle. Shelf-stable. Shake well. Refrigerate after opening for best quality.

Serving Ideas

• Glaze salmon or chicken: brush during the last 5–8 minutes of roasting/grilling

• Maple-garlic vinaigrette: 1 Tbsp vinegar + 3 Tbsp olive oil + pinch of salt/pepper

• Marinade (30–60 min): ⅓ cup vinegar + 2 Tbsp olive oil per lb of meat/veg

• Roasted veggies: drizzle over Brussels sprouts, carrots, or squash right out of the oven

• Pan sauce: deglaze a hot skillet with a splash; reduce 1–2 minutes

Quick Recipe — Maple Garlic Salmon (serves 2)

1. Roast salmon at 400°F for 8–10 min.

2. Stir 3 Tbsp Maple Garlic Vinegar + 1 Tbsp pure maple syrup + 1 Tbsp olive oil.

3. Brush on fish and broil 1–2 min until glossy. Finish with flaky salt.

FAQ

• Is it sweet? Balanced—maple rounds the edges while vinegar keeps it bright.

• Will it burn on the grill? Add in the last few minutes to avoid scorching (natural sugars).

• Any allergens? No dairy or gluten ingredients.