This mix of simple, organic ingredients is a venerable blend for a reason; the sweet and subtly-aromatic tones of honey matched with the peppery heat of Dijon mustard cut through the sharpness of the balsamic vinegar to make a truly special flavour infusion.
From dressings to glaze, here’s a few simple recipes that’ll help you bring the best out of these esteemed condiments.
When one thinks of salad dressing, this illustrious trio is almost certain to spring to mind. Blend the three together and heat in a saucepan with some olive oil for a thorough infusion, adding salt and pepper to taste. The end result is a delicious, flavour-filled dressing set to permanently change your outlook on salad prep. Wash and slice cherry plum tomatoes, lettuce and cucumber before adding fresh rocket, then drizzle with the dressing for a flavoursome finish that’ll have you excited for your light lunch.
Love it or hate it, asparagus is a timeless vegetable packed with iron and antioxidants, and this trio of condiments will add a delicious boost that’ll convert the haters in no time. Start by placing some some crushed or finely-sliced garlic in a jar and add honey, mustard, balsamic vinegar and olive oil before shaking together. Grill the asparagus for 2 minutes on either side before adding to a baking tray, drizzling over the mixture and seasoning with chilli flakes and a splash of lemon juice. Bake for a further 10 minutes until softened but snappy and serve as a side or lunch-time snack with some hummus.
The same applies here in that little effort is required to bring these flavours to life. Marinating chicken in this blend will make for some succulent results. Simply blend the featured ingredients along with some rosemary and marinade the chicken overnight. When it’s time to cook, preheat the oven to 175C, place the chicken in a baking tray and roast for 1 ½ to 2 hours with thyme, finely sliced potatoes, white onion and your desired vegetables. Serve hot or wait till it’s cooled for a delicious sandwich filling.
For this recipe, it’s time to whip out the frying pan and showcase
the diversity of this tantalising trilogy in the form of a delicious, sticky
glaze. Grill the salmon until the edges start to darken, take out and set
aside. Then heat the trio in a frying pan until sticky and sufficiently blended
before adding the salmon and spooning over the glaze gradually as the salmon
cooks. Serve with potatoes and vegetables for a hearty winter warmer.
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