Posts Tagged 'balsamic vinegar'

Sweet Mustard Balsamic Vinaigrette


Some of the best recipes always start as a mistake.

I know it’s happened to you before … you go to make a recipe and realize halfway through that you don’t have that key ingredient. Then you start fumbling through your pantry to find a substitute.

Well … that’s how my family’s favorite salad dressing was discovered!

My go-to salad dressing used to be a grainy mustard vinaigrette.  The three ingredients were staples I always had on hand … that is until one fateful Sunday afternoon when I went to whip up a dressing for my family’s lunch.

Seems someone (couldn’t have been me!) had used up the grainy mustard and had not added it to the grocery list! As I was lamenting over what to use instead, my Dad said, “Why not use French’s mustard?”  I’m sure I had a funny look on my face.  Yellow mustard for a vinaigrette? Yes, it’s delicious on just about everything, but would it taste good with balsamic vinegar?

So, being adventurous, I gave it a try.  And you know what …. it was delicious!

Since the flavor of the yellow mustard was a little more mild than the grainy mustard, my kids actually preferred it!

A few weeks later my Dad said he was making our new vinaigrette and decided to add apricot preserves to the mixture. Again, I am sure I had a funny look on my face.  Jam in salad dressing?!  Well, of course I tried it … and was pleasantly surprised to discover … I loved it.

The preserves add a sweetness that really rounds out the tangy flavors of the vinegar and mustard.

I always now tell people … if you have a well-stocked kitchen with good quality staples, you will always be able to make a flavorful dish with what’s on hand.  Even if it’s an unlikely combination of ingredients!


Sweet Mustard Balsamic Vinaigrette

2 tablespoons balsamic vinegar
1 tablespoon apricot preserves
1 tablespoon French’s Yellow Mustard
4 tablespoons olive oil
Kosher salt and freshly ground pepper

In a small bowl whisk together the vinegar, apricot preserves and yellow mustard. Slowly add the oil in a steady stream, whisking until emulsified.  Season with salt and pepper to taste.

Serves 4 to 6.


Jennifer Chandler

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