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Yields12 Servings
 2 cups Cold Water
 ¼ cup Mustard Seed
 1 large Shallot
 2 cloves Garlic
 ½ bunch Flat Leaf Parsley
 ¼ tsp Whole Black Peppercorns
 1 tbsp Fresh Marjoram, (or one teaspoon of dried marjoram)
 1 ½ tsp Fresh Tarragon, (or 1/2 teaspoon of dried tarragon)
 ¼ cup VSOP Juniper Berry Aged Dark Balsamic Vinegar
 1 cup VSOP Extra Virgin Olive Oil, (any medium or robust varietal)
 1 pinch Fine Sea Salt, to taste
1

In a heavy (non-aluminum) pan, bring the mustard seeds to a boil in the cold water. Simmer for 5 minutes to remove bitterness; then strain, discarding water. Lightly rinse the mustard seeds with cold water.

2

Put the strained and rinsed mustard seeds in a food processor. Add shallot, garlic, parsley, peppercorns, marjoram, tarragon, Extra Virgin Olive Oil, and balsamic vinegar; puree until smooth. If the mixture is too thick, add additional EVOO. Season to taste with sea salt. Serve at room temperature. Enjoy!

Ingredients

 2 cups Cold Water
 ¼ cup Mustard Seed
 1 large Shallot
 2 cloves Garlic
 ½ bunch Flat Leaf Parsley
 ¼ tsp Whole Black Peppercorns
 1 tbsp Fresh Marjoram, (or one teaspoon of dried marjoram)
 1 ½ tsp Fresh Tarragon, (or 1/2 teaspoon of dried tarragon)
 ¼ cup VSOP Juniper Berry Aged Dark Balsamic Vinegar
 1 cup VSOP Extra Virgin Olive Oil, (any medium or robust varietal)
 1 pinch Fine Sea Salt, to taste

Directions

1

In a heavy (non-aluminum) pan, bring the mustard seeds to a boil in the cold water. Simmer for 5 minutes to remove bitterness; then strain, discarding water. Lightly rinse the mustard seeds with cold water.

2

Put the strained and rinsed mustard seeds in a food processor. Add shallot, garlic, parsley, peppercorns, marjoram, tarragon, Extra Virgin Olive Oil, and balsamic vinegar; puree until smooth. If the mixture is too thick, add additional EVOO. Season to taste with sea salt. Serve at room temperature. Enjoy!

Juniper Berry Vinaigrette

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