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.
I adjusted the recipe by adding 3 Tablespoons mayo for a creamier consistency...FABULOUS for dipping grilled artichokes! We want it with everything now!
I was looking for a quick and tasty recipe to use for dipping Italian bread and this more than fits the bill.Compilments abounded.
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 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.
