Balsamic Thyme 4 Mustard? Sauce
Posted by Caveman Cooking on April 5, 2010
Great as a marinade, or as a topping sauce, for pork, fowl or game!
INGREDIENTS
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
1.5 Teaspoons Sweet Hot Mustard
1 Teaspoon Minced Garlic
1/2 Teaspoon Dried Thyme
Salt & Pepper to taste
RECIPE
Simply place all ingredients into a small bowl and mix well.
NOTE: I almost always use fresh garlic in my recipes. However, there are occasions, such as this sauce, where I don’t want the overwhelming flavor of fresh garlic … just the hint of it (or I’m just too lazy to chop it ;)). That’s when I pull out the jar of pre-minced garlic.
HINT: If using as a topping sauce, be sure to warm it up over a medium-low flame in a small sauce pan before using.
Prep Time = 10 minutes
Cook Time = N/A
Marinates/Tops 1-2 Pounds of Meat
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.
locallygrown said
This recipe would also work great with the milder flavor of Roasted Garlic (also doesn’t require chopping)! Think I will use this on some Duck today!
@VegChefDSM
cavemancooking said
Ooooooooo … DUCK! Great idea … combo it up with the Caramelized Apples and it could be an incredible dish!!
Year on the Grill said
This is terrific… A great glaze for chicken breasts… But I am also thinking shrimp stor fry
great post!
cavemancooking said
Hmmmmm … Never thought of using it for an Asian application. Sounds great! Let us know how it goes, David.
My Man's Belly said
I like the addition of the sweet hot mustard instead of dijon. Nice change up 🙂
cavemancooking said
Thank you, Pam!