Recipe: Eliot Ness Balsamic Vinaigrette
Eliot Ness Balsamic Vinaigrette by Chef Rock Finley, Great Lakes Brewing Co.
- 8 oz. Eliot Ness Amber Lager
- 1-1/2 C balsamic vinegar
- 1 shallot, chopped
- 2 tbsp local honey or brown sugar
- 2 tbsp Dijon mustard
- 1 tsp black pepper
- 2 tbsp basil (fresh chopped is best)
- 2 C olive oil
- Salt to taste
Add all ingredients (excluding olive oil) to blender and puree until smooth. Turn blender to low and slowly add olive oil until a nice consistency is reached. Served over fresh salad.