A delicious balsamic vinegar and honey Dijon mustard sauce. Use for dipping vegetables in or spreading on crackers.
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 MoreThough 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 MoreThough 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.
I adjusted the recipe by adding 3 Tablespoons mayo for a creamier consistency...FABULOUS for dipping grilled artichokes! We want it with everything now!
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.
I was looking for a quick and tasty recipe to use for dipping Italian bread and this more than fits the bill.Compilments abounded.
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.
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.
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.
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!
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.
I agree with others this would be a GREAT marinade, but I found it too strong a flavor for dipping veggies. I used it for artichokes (wanting a healthier alternative to butter) but it was way too strong.
I liked the flavor of this dip but doubt that those who don't love vinegar would agree because the flavor was quite strong. I added some heaping spoonsful of mayo but even then I found it WAY too thin to use as a spread and it's not a very appealing visual presentation. I also added honey to take away some of the sharpness. Perhaps using this as a honey-mustard salad dressing would be a better idea.
Used for dipping red peppers, loved the sweetness of the peppers with the dip! Think I will try as a salad dressing as well. It was great! Thanks!
Use this as a marinade! I omitted the sugar (I have the opposite of a sweet tooth), added a Tb of butter, and used it to soak some boneless pork ribs. It was delicious.
This has fabulous flavor! It is a little thin for a spread - but works for dipping veggies or as a salad dressing. This is great - Thanks!
I tried this recipe because it looked low fat. I didn't add the water because I didn't want it too watery, but it made the balsamic a bit too strong, so I added 1T of olive oil because I'm not a huge fan of mayo, and it softened the flavor quite nicely.
This sounded interesting, and as I like "different" flavored dips was excited to make this. However, the 1/4 cup of balsamic is maybe 5 times too much. This is way too watery and the flavors do not work well together.