We've been enjoying Roasted Brussels Sprouts lately and Mike wanted to try a Dijon mustard based sauce to put over them. We found some great candidates on the internet and put together a sauce we really like. This is very easy and uses common ingredients. Note: there's really no substitute for Balsamic vinegar for this recipe in my opinion.
Dijon-Balsamic Vinaigrette
1/2 cup Dijon mustard
1/4 cup Balsamic vinegar
1/4 cup red wine vinegar
3/4 cup water
2 Tbsp. maple syrup (or agave nectar), or to taste
Put all ingredients into blender and blend well. Taste and add maple syrup to taste. Makes about 2 cups.
Pour over roasted Brussels sprouts, or even use as a salad dressing.
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