Balsamic And Sherry Vinaigrette Mustards Recipes

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BALSAMIC AND MUSTARD VINAIGRETTE



Balsamic and Mustard Vinaigrette image

This simple balsamic vinaigrette takes just a few minutes to prepare. The sweetness of the balsamic marries nicely with the sharpness of the mustard.

Provided by Diana Rattray

Categories     Lunch     Side Dish     Salad

Time 3m

Yield 8

Number Of Ingredients 6

3/4 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard (or a favorite gourmet stone-ground mustard)
1/4 teaspoon garlic powder
1/2 teaspoon salt
Dash ground black pepper

Steps:

  • Gather the ingredients.
  • Combine all ingredients-oil, vinegar, mustard, garlic powder, salt, and pepper-in a jar. Cover and shake until well blended. Alternatively, you can use a whisk or electric blender to combine the ingredients. Taste and adjust seasonings.
  • Serve with salads or cover and refrigerate until serving time. Shake again before using.

Nutrition Facts : Calories 190 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 186 mg, Sugar 2 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g

CABBAGE AND TOMATO SLAW WITH SHERRY-MUSTARD VINIAGRETTE



Cabbage and Tomato Slaw with Sherry-Mustard Viniagrette image

Categories     Salad     Mustard     Onion     Tomato     Vegetable     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Buffet     Vinegar     Summer     Chill     Healthy     Honey     Cabbage     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/3 cup Sherry wine vinegar
3 tablespoons honey
2 tablespoons mustard seeds
1 1/2 tablespoons Dijon mustard
2/3 cup olive oil
12 cups thinly sliced green cabbage (from about one 2-pound head)
10 green onions, thinly sliced
12 ounces grape tomatoes or cherry tomatoes, halved

Steps:

  • Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.

OUR FAVORITE BALSAMIC VINAIGRETTE



Our Favorite Balsamic Vinaigrette image

This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.

Provided by Singer6

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 7

½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g

BALSAMIC MUSTARD



Balsamic Mustard image

A dark, sweet and mellow mustard which may be used in vinagrettes or savoury meat dishes. This mustard is easy to make and keeps for months in the refrigerator. Please see note at bottom regarding pantry storage.

Provided by Cookin-jo

Categories     European

Time 4m

Yield 1 1/2 cups

Number Of Ingredients 8

1/2 cup mustard seeds (light or dark)
2 tablespoons mustard powder
1/2 cup water
1/3 cup balsamic vinegar
3 -4 tablespoons white wine vinegar (or rice vinegar)
2 tablespoons sugar
2 teaspoons salt
1 large garlic clove, sliced

Steps:

  • Grind mustard seeds in a spice grinder, mortar and pestle, or mini food processor, until a fine meal texture. (Add the mustard powder if the seeds aren't grinding up.).
  • Place in a bowl and stir in the water.
  • Let stand, uncovered and unrefrigerated, for 1 - 4 hours, stirring occasionally.
  • Scrape into food processor, add remaining ingredients, and process until quite smooth.
  • Taste and add balsamic vinegar, sugar, salt or garlic to taste, keeping in mind that the flavours will mellow over time.
  • Place mustard into a clean, dry jar and cover tightly.
  • Note: The original recipe states that the mustard will keep indefinitely on the shelf or refrigerated. I have not tried keeping it unrefrigerated so please do so at your own discretion.

BALSAMIC AND SHERRY VINAIGRETTE (MUSTARDS )



BALSAMIC AND SHERRY VINAIGRETTE (MUSTARDS ) image

Number Of Ingredients 8

1 Tablespoon sherry vinegar
(not wine vinegar)
1 Tablespoon balsamic vinegar
1 shallot minced
Pinch of fine sea salt or kosher salt
Pinch of freshly ground pepper
3 Tablespoons extra virgin olive oil
3 Tablespoons pure olive oil( I like to use canola oil in place of the pure olive oil)

Steps:

  • Whisk together the sherry vinegar and balsamic vinegar, shallot, salt and pepper in a small bowl until the salt is dissolved, About 30 sec. Gradually whisk in the olive oil and canola, and continue to whisk until fully emulsified. Taste and adjust the seasoning.

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