Garlic, Balsamic and Mustard Sauce

This was eaten, as you can see, on steak sandwiches. The sauce was really good. To be honest though, you have to have the right vinegar. I used a really high quality, aged balsamic from a local farmers market. It is sticky, thick and rather sweet. I think it was made with apples. If you don’t have a sweet thick vinegar, you can probably use a little less than I call for in this recipe and add in some honey. The other secret ingredient: CAPERS! Thogg usually hates olives and such, but these are chopped so fine they just add a certain robustness flavor and olive haters will never know. >:)


  • 2 cloves of garlic
  • Kosher salt
  • Fresh ground pepper
  • 2 Tbs good quality naturally sweet balsamic vinegar
  • 1 heaped tsp good quality mustard
  • about 12 capers – drained
  • 1 big pinch of dried tarragon
  • high quality extra virgin olive oil


  1. Peel your garlic cloves. Then, with a heavy knive, smash them with a good pinch of kosher salt. Giving it a few chops from time to time and then using a smash and drag motion with the side of the knife will give you a decent garlic paste. Throw that in a small bowl. Finely chop the capers and add them to the garlic along with a pinch of kosher salt and several grinds of fresh pepper. Add your vinegar, mustard and tarragon. Mix until everything is incorporated. Then with a small whisk or fork whisk in a few tablespoons of olive oil. Give it a taste and add olive oil, salt and pepper as needed.
  2. If you want to make this for a salad dressing, add more olive oil. As it is, it is a great sauce for sandwiches or would be wonderful drizzled over crostinis, grilled veg, etc.

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