This recipe is versatile and suitable for many dishes and occasions. You can simply vary the choice of oil and vinegar for your favorite combinations, then voila!
Serving Size: 250 mL (1 cup)
Time: 5 minutes
60 mL (1/4 cup) Dark or white balsamic
15 mL (1 tbsp) Dijon mustard
15 mL (1 tbsp) Honey
1 unit Shallot
1.25 mL (1/4 tsp) sea salt
1.25 mL (1/4 tsp) black pepper, ground
125 mL (1/2 cup) Extra virgin olive oil super premium
Whisk the balsamic, Dijon mustard, honey, shallot, salt, and pepper until combined. Use immediately. Can be kept for 3 days in the cold.
* Use a creamy Dijon mustard or whole seeds.
Printable PDF version
Whole-seed lacto-fermented mustard recipe.
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