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Vinaigrette Salad Dressing or Marinade

Vinaigrette Salad Dressing or Marinade

Burnin' Beak Vinaigrette Salad Dressing or Marinade

If you've never made your own salad dressing or marinade, you'll be amazed how fresh, delicious and easy-to-make this recipe is.

Yes, I know there are aisles and aisles of pre-made marinades and salad dressings in your local grocery store but none will taste as good.

Plus, all those found in your grocery store have preservatives in them which no one needs.

Choose a healthier, more delicious version. The Mild Habanero Pepper Jelly would add lots of flavor without the spicy heat. Or, go hotter with the Hot Habanero or Super Hot Habanero pepper jellies.

Want to add a bit of lemony flavor to your dressing, use the Golden Ghost pepper jelly. 



6 Tbsp. red wine vinegar
​3 Tbsp. Burnin' Beak Habanero Pepper Jelly
1 minced shallot
1 Tbsp. coarse-grained mustard
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 cup olive oil 


1. In a small bowl, combine the first 6 ingredients (vinegar through black pepper). Whisk in the olive oil. Adjust the seasonings if desired.

2. Drizzle salad dressing over your favorite fresh salad ingredients. 

3. Or use as a marinade for chicken, fish or pork. Let the chicken, fish or pork marinate with the mixture in a covered dish or plastic bag in the refrigerator, at least 30 minutes for chicken or pork and 10-15 minutes for fish. Remove chicken, pork or fish from the marinade and cook as desired.


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