Three Mustard Balsamic Glaze
Directions
- Blend balsamic vinegar and dry mustard together.
- Whisk in salad oil.
- Add remaining ingredients and whisk to combine.
- Use as needed.
Ingredients
- 1/2 cup Roma® Balsamic Vinegar
- 1/3 cup Colman’s® Dry Mustard
- 1 cup West Creek® Canola Salad Oil
- 1/2 cup Roland® Dijon Grained Mustard, with wine
- 1/2 cup Grey Poupon® Dijon Mustard
- 1 1/2 cups West Creek® Honey
- 1/4 cup Peak Fresh Produce® Rosemary, Fresh, finely minced
- 1/2 cup Peak Fresh Produce® Chives, Fresh, chopped
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
