Homemade Balsamic Vinaigrette

Vinaigrette can be so easy and delicious you'll never want to use bottled dressing again. It really comes down to your preference, but you can adjust this recipe to be more tart or sweet by adjusting the vinegar.

HOMEMADE BALSAMIC VINAIGRETTE
1 teaspoon whole grain or dijon mustard
2 Tablespoons Balsamic Vinegar (I used the 20 year old we sell at The Market and it's very sweet)
1/3 cup best quality extra virgin olive oil
salt & pepper to taste

Blend mustard and vinegar together in a small bowl with a whisk. Drizzle oil in slowly, whisking constantly until oil is emulsified. Adjust seasoning with salt & pepper.
You can sweeten up really tart vinegar by adding a teaspoon or 2 of honey, or you can tart up a sweeter vinegar by adding a teaspoon of red wine vinegar!

Beer Mustard!

We hosted a "Make your Own Beer Mustard" workshop last night at The Market during our Thursday tasting. Thanks so much to all that stopped by and I hope you had fun trying some new brews! I will apologize for a bit of disorganization on my part...John has shared his sore throat and summer cold with me. (He says I caught it from the dog :))

Here's a re-cap of the recipe and tasting.

BEER MUSTARD for Preserving

1/2 cup Coleman's Dry Mustard
1/3 cup Beer (robust style works the best)
1 Tablespoon Mustard Seeds, black or yellow
Salt & Pepper to taste

Choose to add 1/2 cup Horseradish for spicy mustard or 1/2 cup brown sugar

Mix all ingredients together until smooth. If you will be hot water bath canning, add 1 teaspoon white vinegar to mixture. Fill sterilized jars with a 1/2 inch headspace. Wipe rims attach lids and finger tighten rings. If canning; process in hot water bath canner for 10 minutes. If freezing, freeze up to 1 year.

The mixture really needs to sit a month to mellow and allow flavors to meld.

Enjoy!