Salt Spring Island Artisan Vinegar

from orchard to bottle

Dressing Recipes

Salt Spring BBQ Sauce

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  • 1 cup Salt Spring Kitchen Co Spicy Tomato Jam
  • 1 cup Salt Spring Artisan Vinegar Peach Balsamic
  • 1 cup Salt Spring Ales Spring Apple Belgian
  • 1 cup brown sugar
  • a pinch of salt

Combine all ingredients and stir until smooth.  Use as a rub before cooking or as a sauce on finished barbecue.

Thanks to Andrea LeBourgne for creating this Salt Spring special!

Bernaise Sauce

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  • 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
  • 3 tablespoons minced shallots
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons Tarragon infused Plum Vinegar
  • 2 large egg yolks
  • 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon finely chopped fresh tarragon

Miso Salad Dressing

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  • 1/4 cup white miso (or any miso you like)
  • 2 Tablespoons Thai Chili infused Plum Vinegar
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons sesame oil
  • 1/2 teaspoon grated ginger
  • 3-4 Tablespoons honey or agave
  • 1/2 teaspoon toasted sesame seeds

Mix all ingredients and serve on raw salad or steamed vegetables.

Raspberry Mint Vinaigrette

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  • 1 teaspoon garlic minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup Raspberry Vinegar
  • 1 teaspoon fresh chopped mint
  • 1/2 cup olive oil 1/2 teaspoon salt

Mash garlic and salt together to form paste. Mix with vinegar, and mustard. Drizzle oil into mixture while whisking. Add mint. Taste.

Classic Vinaigrette

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  • 1 clove minced garlic
  • 1/2 teaspoon mustard
  • 1/2 teaspoon sea salt
  • 1/4 cup Classic Balsamic Vinegar
  • 1/2 cup olive oil
  • pepper to taste

Whisk garlic, mustard, salt and vinegar together. Slowly pour in oil while whisking
until emulsified. Taste. Add pepper and more salt if needed.