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Jalapeno White Balsamic Vinegar

  • $ 10.50


This will definitely wake up your taste buds! The Jalapeno Balsamic is complex. When you taste the balsamic it has a warm flavor which is also surprisingly sweet, spicy and tart - it's so good!
Caution: Warm
Try....
  • Add a splash to Roasted Corn
  • Use in a marinade
  • Add to salsa
  • Mix with Garlic Olive Oil for a flavorful steak marinade
  • Drizzle over fruit
  • Add to sparkling water or your favorite mixed drink

Suggested Pairings:Garlic Olive Oil, Persian Lime Olive Oil or Chipotle Olive Oil.

 Ingredients: grape must, white wine vinegar, natural flavors, naturally occurring sulfites

Recipes:Mustard   (as pictured)

 Ingredients

1 cup ground yellow mustard seed
2/3 cup vinegar (Sherry, tangerine balsamic, maple balsamic, Champagne, serrano honey or jalapeno (for heat), oregano, white wine, red wine, peach, honey ginger, traditional, tarragon... and on, and on. 
1/3 cup honey (omit this if you are using a sweeter vinegar such as tangerine balsamic)
1 teaspoon sea salt, truffle salt, pink mineral salt, or...???

Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing it in an airtight container.

You can also play around by adding herbs, sea salts, ale, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless. 

Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day +/- which will mellow it's flavor the longer it sits out.

Now peep this... ready?  A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade.  Place the mustard in a bowl, and slowly whisk in the vinegar of your choice.  Whisking quickly and continuously, follow with the olive oil of your choice.  The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate. 

Mind blown?  I hope so.


Makes about 1 1/2 cups. 

 


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