Friday, December 1, 2017

Bottom of the Jam Jar Vinaigrette

Take your favorite jam, any flavor, and turn it into a vinaigrette. Say what? Oh my gosh, I love this. Since I make so many different jams over the year, this was a fantastic discovery. Who knew?

So easy to do, and very versatile. When you get down to the bottom of the jam jar, make this simple vinaigrette, or don't wait. Just scoop out a heaping tablespoon of your favorite jam anytime.

This also makes a great "sauce" to brighten up grilled chicken, pork, or shrimp. Simply drizzle some on while grilling, and serve more on the side for dipping.

1 heaping tbsp any jam
2 tsp Dijon or spicy brown mustard
2 tbsp vinegar - white wine, red wine, champagne or balsamic
1/4 cup good quality olive oil
Salt and freshly ground black pepper, season to taste

To the bottom of an almost-empty jam or jelly jar, add the other ingredients and shake to combine. Or, whisk together all the ingredients in a small bowl, streaming in the olive oil.

Use immediately to dress your favorite salad.

Cook's note - the recipe makes just enough for one-time use. If you want more, the recipe is easily doubled. Store in refrigerator up to one week.



© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.