Balsamic Mustard Recipes

BALSAMIC ROASTED BEEF

Steps:

• Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
• Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
• Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
• Note: This recipe was doubled for this episode.

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.

BALSAMIC VINAIGRETTE

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.

BALSAMIC DIJON SALAD DRESSING RECIPE BY TASTY

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!

HONEY DIJON BALSAMIC VINAIGRETTE

Steps:

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

OUR FAVORITE BALSAMIC VINAIGRETTE

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.

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

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.