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.
Caution: Caveman Cooking 
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!