I typically use this as a salad dressing, but the last time I made it, I was also getting other ingredients ready for dinner. My four-year old son was "helping" by dipping anything he could reach into it! Great idea! Now sometimes I warm it and serve it with chicken!
- 2 tablespoons Dijon mustard
- 1/3 cup balsamic vinegar
- 1 1/2 tablespoons blackberry, strawberry, raspberry or blueberry preserves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
- Sugar to taste
Makes approximately 1 ¼ cups
In a small mixing bowl, whisk the mustard with the vinegar, preserves, salt and pepper. Then, very slowly, pour in the oil, whisking constantly until a creamy consistency is reached. Season to taste with sugar, only if necessary.