Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, flying pepper mustard vinaigrette. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Try this Hot Pepper Mustard Vinaigrette recipe, or contribute your own. In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Learn how to make Mustard vinaigrette & see the Smartpoints value of this great recipe.

Flying pepper mustard vinaigrette is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Flying pepper mustard vinaigrette is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have flying pepper mustard vinaigrette using 6 ingredients and 1 steps. Here is how you cook it.

The ingredients needed to make Flying pepper mustard vinaigrette:

1. Make ready 1 tablespoon Flying Pepper Mustard from Valley Brook Farms LLC
2. Make ready 1 clove garlic finely minced
3. Make ready 3 teaspoons apple cider vinegar
4. Prepare 1/2 teaspoon finely chopped fresh parsley or basil
5. Take 1/4 cup good extra virgin olive oil
6. Take to taste Salt and pepper

You will want the vinegar to be pronounced. I found that the cauliflower doesn't hold the vinegar taste. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.

Instructions to make Flying pepper mustard vinaigrette:

1. Combine all ingredients in a jar with tight fitting lid and shake vigorously. Let sit at room temperature or in fridge for at least 30 minutes to let the flavors combine. Serve over plate of sliced tomatoes!

The balsamic vinegar gives the vinaigrette a sweetness, while the mustard adds a spicy, pungent flavor. Add extra-virgin olive oil in a slow stream, whisking until emulsified. In a medium bowl, whisk together the balsamic vinegar, olive oil, orange juice, orange zest and mustard. Serve asparagus drizzled with mustard vinaigrette and topped with Parmesan and toasted seed. One part mustard, one part vinegar, two parts oil, salt, and pepper.

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