Dirty Martini Mustard
By America's Test KitchenPublished on October 12, 2011
Time
5 minutes
Yield
Serves 24 (Makes about 1/2 cup)
Ingredients
½ cup Dijon mustard 2 tablespoons minced pimento-stuffed green olives 1 tablespoon dry vermouth
Before You Begin
This mustard can be refrigerated and covered, for up to 1 week.
Instructions
- Whisk 1/2 cup Dijon mustard, 2 tablespoons minced pimento-stuffed green olives, and 1 tablespoon dry vermouth in small bowl.
Time
5 minutesYield
Serves 24 (Makes about 1/2 cup)Ingredients
½ cup Dijon mustard
2 tablespoons minced pimento-stuffed green olives
1 tablespoon dry vermouth
Ingredients
½ cup Dijon mustard
2 tablespoons minced pimento-stuffed green olives
1 tablespoon dry vermouth
Ingredients
½ cup Dijon mustard
2 tablespoons minced pimento-stuffed green olives
1 tablespoon dry vermouth
Why This Recipe Works
Once we had perfected our Beer-Batter Cheese Bread recipe, we needed a mustard to dip it in. Our Dirty Martini Mustard recipe uses Dijon mustard as its base, and gets a tangy, salty kick from pimento-stuffed green olives and dry vermouth.
Before You Begin
This mustard can be refrigerated and covered, for up to 1 week.
Instructions
- Whisk 1/2 cup Dijon mustard, 2 tablespoons minced pimento-stuffed green olives, and 1 tablespoon dry vermouth in small bowl.
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