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Everything listed under: Serrano Honey Vinegar

  • Serrano Honey Mustard


    4 tablespoons whole brown mustard seed
    1/2 cup ground yellow mustard powder
    1/3 cup water
    1/2 cup Crystal City  Serrano Honey Vinegar
    2 tablespoons Crystal City Garlic Olive Oil (or other  Crystal City olive oil)
    2 teaspoons salt


    Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. 

    Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. 

    Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. 

    Cover and store at room temperature for 2 days to allow the mustard to thicken and become less harsh. Allowing the mustard to sit at room temperature mellows the bite. The longer you allow it to "age" the more mellow it becomes.

    Once the mustard is of the desired pungency, transfer to a clean glass and refrigerate covered tightly.

    Will keep for up to 2 months refrigerated.

  • Ahi Tuna Marinade

    Ahi Tuna Marinade
     2 tablespoons soy sauce (Tamari if possible)
     1 teaspoon Serrano Honey Vinegar
     1 teaspoon Japanese Roasted Sesame oil
     1 teaspoon black sesame seeds, plus more for garnish
     1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
     2-3 scallions, thinly sliced

     6 cups organic mixed spring greens
     1 medium English cucumber cut into 1'" dice

    1 large avocado
     Spicy Baklouti Miso Dressing
     1 rounded tablespoon yellow miso
     2 tablespoons honey ginger white balsamic
     2 tablespoon Baklouti Olive Oil

    1 tablespoon Garlic Olive Oil
     1 teaspoon dark sesame oil
     2 tablespoons plain yogurt

     For serving

     4 cups cooked quinoa cooled to room temperature
     Pickled ginger, optional

    4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional


     Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.

     Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.

    Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside. 


    Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.

    Serves 4 as a light meal or 6 as a small salad