Easy Dijon Mustard Sauce with Oregano White Balsamic Vinegar

We’ll admit, we stumbled upon this by accident – what’s that proverb…”Necessity is the mother of invention”? It was a weeknight, we’re staring at a pack of thawed chicken and we needed to whip up a quick sauce. Three ingredients, ready in 4 minutes and non-fat to boot! The oregano flavor is already in the white balsamic vinegar so all you really need to do is mince a shallot then whisk it all together. You can prepare the sauce while the meat is cooking. We used chicken cutlets on the grill which made it even faster.  Since then, we’ve made it again for steak, fish and grilled pork. We also spooned it over steamed veggies. Who knew this delicious go-to sauce was so easy and has such a wide variety of uses? (We recently changed this recipe from French Tarragon to Oregano white balsamic because Tarragon is no longer available from our distributor. We think this recipe would also be great with Sicilian Lemon too.)

INGREDIENTS

• 3 tablespoons Olive This! Oregano White Balsamic Vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons minced shallot

DIRECTIONS

While your meat is cooking, mince the shallot.

Combine all ingredients into a small bowl and whisk to combine well.  You’re done.  You can season to taste with salt and/or pepper but we didn’t need it.

MAKES ABOUT ¾ CUP

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