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Recipe: Eliot Ness Balsamic Vinaigrette

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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.