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Mustard chilli balsamic sauce served
Perfectly emulsified salad dressing with a spicy kick.

Spicy mustard & balsamic vinaigrette

Author: Flavelo
Recipes Sauces and Gravies
This vinaigrette is a harmony of opposites: the deep, fruity sweetness of balsamic vinegar meets the sharp acidity of mustard and the fire of chilli. This isn't a cooked sauce, but an emulsion, where mustard (as an emulsifier) helps bind the oil and vinegar into a creamy, glossy dressing. A perfect choice for steak as a cold sauce, or the crowning glory of a rich salad.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 130 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small whisk or sealable jar: For the emulsion.
  • Knife and chopping board: For the chilli.

Allergen Information

⚠️ Mustard
⚠️ Sulphur dioxide

Instructions

1 ✓

Halve the chilli, scrape out seeds, then dice the flesh very finely. Crush the garlic to a paste.

Tip: The sauce texture is good if the solid pieces aren't distracting, so chop chilli and garlic as finely as possible.
2 ✓

In a bowl, mix smooth the balsamic vinegar, mustard, honey, salt, pepper and crushed garlic.

Tip: It is important to mix water-based ingredients first, as salt and honey don't dissolve in oil [Solubility].
3 ✓

Add the chilli to the mixture.

Tip: This allows the chilli heat to permeate the vinegar base.
4 ✓

While whisking continuously and quickly, drizzle in the olive oil in a thin stream.

Tip: Oil must be added slowly so the mustard has time to 'wrap around' oil droplets, creating a stable emulsion.
5 ✓

Taste, and if too acidic, add a little more honey. Let stand for 15 minutes before serving.

Tip: During resting, chilli heat and garlic aroma diffuse into the liquid.

Recipe FAQ

Why did the sauce separate?
You added the oil too fast. Whisk vigorously again, or shake in a jar, and it will come back together.
How long does it keep?
In the fridge, in a sealed jar, it keeps for 1-2 weeks; in fact, flavours mature over time.

Ingredients

  • 3 tbsp balsamic vinegar (good quality)
  • 2 tbsp mustard (Dijon or hot)
  • 1 whole fresh chilli pepper
  • 1 tbsp honey
  • 1 clove garlic
  • 1 pinch salt
  • 1 pinch freshly ground pepper
  • 4 tbsp extra virgin olive oil