A delicious balsamic vinegar and honey Dijon mustard sauce. Use for dipping vegetables in or spreading on crackers.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.

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Nutrition Facts

28.8 calories; protein 0.1g; carbohydrates 6.6g 2% DV; fatg; cholesterolmg; sodium 255.1mg 10% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/25/2004
I adjusted the recipe by adding 3 Tablespoons mayo for a creamier consistency...FABULOUS for dipping grilled artichokes! We want it with everything now! Read More
(37)

Most helpful critical review

Rating: 3 stars
03/21/2007
Though the taste combination of this sauce is delicious and punguent it turned out far too watery to be a dipping sauce or to use for spreading on crackers! Adding enough mustard to make it thicker like the recipe suggests would have made the mustard flavor far too strong. As a marinade it would be perfect the way it is. To make it thick enough to be a dipping sauce I added about 1/2 tsp of cornstarch and heated it on the burner for a few minutes while stirring. That did the trick and made it just the right consistency. Read More
(49)
21 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 3 stars
03/21/2007
Though the taste combination of this sauce is delicious and punguent it turned out far too watery to be a dipping sauce or to use for spreading on crackers! Adding enough mustard to make it thicker like the recipe suggests would have made the mustard flavor far too strong. As a marinade it would be perfect the way it is. To make it thick enough to be a dipping sauce I added about 1/2 tsp of cornstarch and heated it on the burner for a few minutes while stirring. That did the trick and made it just the right consistency. Read More
(49)
Rating: 5 stars
04/25/2004
I adjusted the recipe by adding 3 Tablespoons mayo for a creamier consistency...FABULOUS for dipping grilled artichokes! We want it with everything now! Read More
(37)
Rating: 5 stars
08/29/2003
I was looking for a quick and tasty recipe to use for dipping Italian bread and this more than fits the bill.Compilments abounded. Read More
(15)
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Rating: 3 stars
07/28/2009
After reading this recipe I didn't follow it. Instead I used: 2 tbsp dijon mustard 1 tbsp balsamic vinegar 3 tbsp miracle whip 1 tsp brown sugar It turned out lovely and was perfect with cocktail weiners. Read More
(15)
Rating: 1 stars
10/13/2003
I followed this to a T and had to throw it out. It was very soupy and strong flavor. I hope that others have better luck with it!!It had all the ingredints I liked but not togther. No big deal I am glad that I tried it. Read More
(9)
Rating: 4 stars
09/13/2005
This provides an excellent base for a versatile sauce. I omitted the sugar and salt threw in a tablespoon or so of butter and came out with a great tangy sauce to drizzle over anything--veggies meat bread whatever. I actually used to liven up an otherwise straightforward spinach-stuffed crepes dish. Read More
(8)
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Rating: 1 stars
07/13/2009
Made this as a sauce to go with pork tenderloin. The sauce was terrible. It hurt my throat to taste it. I tried to save it added corn starch to thicken added chicken broth to soften the blow - but I was not successful. Read More
(6)
Rating: 5 stars
05/15/2009
Left out the sugar and added fresh rosemary and oregano. It is truely a great dipping sauce. I think next time I will emulsify a little olive oil to help thicken it up. Using it as a marinade on pork ribs as we speak. Reminds me of pork pinchitos we bought from vendors on the street in Spain! Read More
(6)
Rating: 5 stars
06/24/2010
Pretty good as a french fry dipping sauce. Even better as a steak marinade. Most recently used as a marinade for pork chops that my husband did out on the grill. It was a flavor match that was WONDERFUL. My husband who normally doesn't like pork ate almost every bite and suggested that I make pork like that every time. I would highly suggest this as a marinade for steak and other meats...would not use it as a dipping sauce or on crackers though. Read More
(4)