Balsamic Mustard Vinaigrette Recipes

Steps:

• Whisk together vinegar, sugar, mustard, salt and pepper.
• Slowly add oil; stir in chives.

Steps:

• In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and 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.

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.

Steps:

• In a medium bowl whisk together the vinegar, mustard, shallot, hot pepper sauce and salt. continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste, and adjust the seasoning. Use within an hour or so of completion.

Steps:

• In a blender or food processor:.
• Add first seven ingredients.
• Blend well.
• Slowly add the oils.
• Blend until well emulsified.
• Keeps well in the refrigerator for up to 2 weeks.

Steps:

• In a jar with tight-fitting lid, combine canola oil, olive oil, balsamic vinegar, warm water, dijon mustard, salt and pepper.
• Cover and shake until well blended. Refrigerate, covered, up to 1 week.
• Variations: Prepare balsamic vinaigrette and add one of the following:.
• Herb: 1 tablespoon chopped fresh thyme leaves.
• Shallot: 1 tablespoon finely chopped shallots.
• Citrus: 1 teaspoon grated fresh orange peel.

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.

Steps:

• In your salad bowl whisk mustard, salt, pepper, vinegar briskly until very well combined. Add the vinegar and whisk for about a minute. Add honey and whisk for about 30 seconds. It should be thick. Whisk in the shallot and garlic.
• Dribble the olive oil into the base very slowly whisking all the while. The olive oil should be completely incorporated as you dribble. This is important so if you see oil in a ring around the vinegar, keep whisking! After all of the oil is mixed in, keep whisking for a few seconds more to ensure the emulsification.
• Just before serving add your salad fixings, romaine, carrots, tomatoes, scallions, herbs, what you like. Toss and add the walnuts and cheese to the top.
• Serve on chilled plates.
• I have made this in a punch bowl to serve about 35 people.
• If you want, you can store the dressing in the refrigerator in a jar for everyday use.