Balsamic Mustard Recipes

BALSAMIC HONEY MUSTARD DRESSING

Steps:

• Blend honey and mustard in a small bowl with a fork until emulsified.
• Drizzle in the balsamic vinegar until dressing is just thin enough to pour over salad.
• Taste and add more vinegar if desired.
• Crush the peppercorns with a mortar and pestle or in a spice grinder.
• Mix in dressing and drizzle on salad.

BALSAMIC MUSTARD

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 MUSTARD VINAIGRETTE

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.

STEAKS WITH BALSAMIC-MUSTARD SAUCE

Steps:

• Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
• Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.

BALSAMIC MUSTARD SALAD DRESSING

Steps:

• In a salad bowl, whisk dijon mustard and honey till blended.
• Slowly incorporate balsamic vinegar.
• Whisk till completely dissolved with dijon mixture.
• Slowly drizzle in olive oil while whisking continously.
• Season with salt and pepper to taste.
• If you want it tangier, add more balsamic vinegar.
• Good with field greens, chunked tomatoes, feta and arugula.

BALSAMIC MUSTARD BBQ SAUCE

Steps:

• Mix together.
• Simmer on low for 30 minutes.
• Let cool and serve.

HONEY DIJON BALSAMIC VINAIGRETTE

Steps:

• Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.