Balsamic Mustard Sauce
Servings: About 4
This sauce is versatile and delicious. It can be used on chicken, turkey, steak or salmon.
1 Tablespoon Olive Oil
Kosher Salt and Ground Pepper
1⁄2 Cup Balsamic Vinegar
1⁄4 Cup Dijon Mustard (No Sugar – Check the Label)
Heat oil in a large skillet over medium heat. Add vinegar to skillet; boil until syrupy, 1 to 2 miutes. Remove from heat; whisk in mustard and any accumulated juices from the cooked meat. Serve sauce with 4 grass-fed beef strip steaks (each 6 to 8 ounces and about 3⁄4 inch thick) or 4-6 grilled or sautéed chicken breasts or thighs.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner