Balsamic Mustard Marinade Food

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 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.

BALSAMIC MUSTARD BBQ SAUCE

Steps:

• Mix together.
• Simmer on low for 30 minutes.
• Let cool and serve.

MUSTARD BALSAMIC CHICKEN MARINADE

Steps:

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

BALSAMIC ROSEMARY MARINADE

Steps:

• Combine all ingredients in bowl (or resealable plastic bag) and toss with desired proteins or vegetables. Marinate before threading ingredients onto skewers - this ensures maximum flavor coverage. Allow 15 minutes for 1½ pounds seafood, veggies, or chicken and 20 to 30 minutes for beef and pork. When ready to cook, drain, discard marinade, and brush off any large bits that might burn.Makes about 3/4 cup.

BALSAMIC CHICKEN MARINADE

Steps:

• Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).
• When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.

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 AND DIJON MARINATED FLANK STEAK

Steps:

• Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.
• Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium-high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium-rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minutes prior to slicing against the grain. Serve and enjoy.

MAPLE MUSTARD MARINADE

Steps:

• Mix together all ingredients.
• Marinade meat several hours or overnight.

BALSAMIC MARINADE

Steps:

• Put all ingredients in a gallon storage (or freezer) zipper bag. Shake to blend. Add steaks and marinate for at least 4 hours.

ROSEMARY MUSTARD MARINADE

Steps:

• Whisk together all the ingredients in a bowl, or blend them in a blender, until the mixture is well combined.
• Refrigerate the marinade in a container for up to one week.