Ma Prenzel Balsamic Vinegar

Balsamic Maple Vinaigrette

½ cup Ma Prenzel’s Balsamic Vinegar ¼ cup Maple Syrup 2 tsp Seeded Mustard 1 cup Oil Salt and pepper to taste

Place vinegar, maple syrup, mustard into a blender. Pulse to combine, then add the oil in a steady stream with the motor running.  Taste and salt and pepper if needed. 

For an extra thick vinaigrette add more oil.

To add extra flavour or to give it a twist, try using Prenzel’s Flavour Infused Rice Bran Oils to replace the oil.
 

Caramelised Onion

2T Prenzel Garlic Rice Bran Oil 3 Red or Brown Onions 2T Brown Sugar 2T Ma Prenzel's Balsamic Vinegar Heat oil in a large pan over a low heat.  Add the onions with a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching.  Do not be tempted to turn the heat up, as you will burn the onions. When they are soft and slightly golden, add the sugar and balsamic vinegar.  Cook over a low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.

Bread Platter

3 different loaves of bread Ma Prenzel Balsamic Vinegar Ma Prenzel Dukkah Olive Oil Place the balsamic vinegar, dukkah and oil in some nice rammekins or a 3 way dish. Warm, slice the bread and serve.