This one's a constant in the fridge...
1 small shallot, diced
handful of parsely, chopped with scissors
3 tbsp olive oil
3 tbsp balsamic vinager
3 tbsp dijon mustard
1 tbsp lemon juice
2 tbsp maple syrup
I like to put all the ingredients into a pint mason jar, then cap, shake, and enjoy! Keeps easily in the fridge for 2 weeks, and would be a great glaze for grilled squash, too!
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