Recipe: Perfect Maple balsamic vinaigrette/marinade

Maple balsamic vinaigrette/marinade. Combine the Balsamic vinegar and maple syrup in a small saucepan and whisk well. Bring to a boil and reduce heat to a low boil ( small bubbles on the surface). Pour into a zip-top bag and add pork chops; seal and shake to coat.

Maple balsamic vinaigrette/marinade Method This is a reduction of balsamic vinegar and maple syrup. Boil on a low heat, one part of balsamic vinegar and one part of maple syrup until sauce is reduced and becomes thick.; Serves well on fish, shrimps, other sea foods and salads. Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. You can cook Maple balsamic vinaigrette/marinade using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Maple balsamic vinaigrette/marinade

  1. You need 1 cup of balsamic vinegar.
  2. Prepare 3 tsp of dijon mustard.
  3. You need 1/3 cup of real maple syrup.
  4. You need 1 of salt and pepper to taste.
  5. You need 1 cup of olive oil, extra virgin.

Perfect for a weeknight dinner, or a party! Balsamic vinegar and maple syrup combine for a sweet-tart sauce that pairs perfectly with the pork medallions; Dijon mustard adds a savory note. Serve with whipped sweet potatoes and sautéed broccoli rabe. Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan.

Maple balsamic vinaigrette/marinade step by step

  1. In a small bowl mix together vinegar, mustard ,maple syrup and salt /pepper..
  2. When mixture is thoroughly combined ,start whisking briskly and slowly drizzle the olive oil in until its combined and the mixture is slightly thickened..
  3. You could skip this step by placing the ingredients in a jar shaking them until it becomes thick and isn't separated..
  4. I like to store in a mason jar in the fridge for up to a week..
  5. This is wonderful as marinade over pork and chicken. Just soak overnight..
  6. This makes 2 1/2 cups plus a little extra..

Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running. Oil lets the marinade ingredients stick to the food's surface while salt helps the meat retain moisture. The acidic component—like vinegar or citrus juice—tenderizes the meat's surface by breaking down tough muscle fibers. It's helpful to use sugar, honey or maple syrup as well, because they help promote browning as ingredients cook.

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