Country Mustard Herb Splash
Source of Recipe
Kathy Casey
List of Ingredients
- 2 Tbsp whole-grain mustard
- 1/4 cup sherry vinegar (or substitute red wine vinegar)
- 1/2 tsp salt
- 1 cup extra-virgin olive oil
- 2 Tbsp thinly sliced fresh chives
- 2 Tbsp chopped fresh tarragon or basil
- 1 tsp very finely minced fresh thyme
- 1/2 tsp freshly cracked black pepper
Instructions
- In a large bowl, whisk together mustard, vinegar and salt, then gradually whisk in oil until mixture is emulsified. Stir in herbs and pepper. Store, refrigerated, for up to 2 weeks.
Makes 1-1/2 cups.
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CHEF'S NOTE: This big-flavored sauce is great to keep on hand to splash over vegetables such as sautéed zucchini or green beans, and to drizzle over grilled chicken, fish, or meats.
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