Balsamic Mustard Recipes

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Pour over your favorite salad ingredients and enjoy!

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:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

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.

Steps:

• Combine all ingredients together.
• Let chicken marinate for at least 30 minutes.
• Grill.

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:

• 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.

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:

• 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.