Culinary Recipes

Chimichurri Sauce July 06 2016

Adapted from Better Homes & Gardens recipe.
  • 1 cup firmly packed fresh cilantro leaves
  • 1 cup firmly packed fresh Italian (flat-leaf) parsley leaves
  • 1/4 cup McClary Bros. Lemon & Ginger Drinking Vinegar
  • 3 cloves garlic, rough chopped
  • 1 tbsp chopped shallots
  • 1/2 tsp kosher salt or salt
  • 1/2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 1/4 cup olive oil

Combine cilantro, parsley, vinegar, garlic, shallots, salt, cumin,and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Use as a garnish for grilled steak, chicken, or shrimp!

Beet & Carrot Barbecue Sauce June 22 2016

Enjoy this sauce on smoked chicken or drizzle it on fresh, roasted corn-on-the-cob. You won't be disappointed.
Whisk ingredients until well combined.

McClary Bros. Whole Grain Mustard* December 15 2015

Here's another one by Jess Caswell. This one is very tasty, believe me. A pretzel's best friend!

¼ cup – Yellow Mustard Seeds
¼ cup – Brown Mustard Seeds
½ cup – McClary Bros. Apple Pie Drinking Vinegar
¼ cup – Cider Beer
2 Tbsp – Brown Sugar
1 tsp – Kosher Salt

Mix mustard seeds, vinegar and beer into a non-reactive bowl.  Cover and let set for 24 hours at room temperature.  In a food processor, process the soaked mustard seed mixture, brown sugar and salt for about 5 minutes until thick.  The mustard will be grainy. Transfer to a jar and enjoy now.  Or, let the mustard mellow for about two weeks.  Taste it then and season as necessary.  Enjoy!

*adapted from The America's Test Kitchen DIY Cookbook by Editors at America's Test Kitchen

McClary Bros. Apple Pie Glaze December 15 2015

This recipe was given to us by Jess Caswell. She's one of our main vinegar slingers. You've probably seen her at our tasting room, if not, go say hi. She's awesome.

 Combine apple cider, Worcestershire sauce and brown sugar into a small sauce pot.  Bring to a boil, reduce to a soft simmer.  Reduce the liquid by half.  Add cornstarch slurry.  Bring to a boil to thicken for about 5 minutes.  Take pot off of heat. Wait 10 mins then add our McClary Bros. Apple Pie Drinking Vinegar. Season to taste (TT) with salt.  Enjoy!

*A cornstarch slurry is a mixture of cornstarch and COLD water mixed together.  The mixture should have the look of heavy cream.  Make sure you use cold water and it is mixed well before adding to hot liquids.

Leftover Pot Roast Stir-Fry December 15 2015

This recipe is a great way to use up leftovers and the vinegar changes the entire flavor profile. I made this originally with leftover pot roast, but there's no rules with this recipe, use what you have on hand!

  • 1/2 lb-1lb leftover pot roast (or any cooked protein-beef, pork, chicken, tempeh etc.)
  • 2-3 cups cooked brown rice (this was also leftover)
  • 1 lb sugar snap peas or other fresh vegetable (not frozen)
  • 1/2 cup diced onions (fresh or frozen)
  • 1 Tbsp McClary Bros. Lemon & Ginger Drinking Vinegar
  • 1 Tbsp Sunflower Oil (or other high-heat cooking oil)
Add oil to a large skillet or wok and allow to warm up. Add onions and allow to slightly brown, 3-4 min, longer if using frozen. Add sugar snap peas and lightly saute for 2-3 min. Add pot roast and continue mixing stirring occasionally 3-4 min. Add rice and continue cooking and stirring for 3-4 min until thoroughly heated. Sprinkle the pan with the vinegar and stir for 1 min. Season with salt and cracked black pepper to taste. Serve!