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My review
Balsamic Dijon Dipping Sauce
Jackie Smith
"A delicious balsamic vinegar and honey Dijon mustard sauce. Use for dipping vegetables in or spreading on crackers."
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Ingredients
2 h 5 m servings 29 calsOriginal recipe yields 3 servings (3 to 5 servings)
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Per Serving: 29 calories; 0 g fat; 6.6 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 255 mg sodium. Full nutrition
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Reviews
Read all reviews 1821 Ratings
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Most helpful positive review
4/24/2004
I adjusted the recipe by adding 3 Tablespoons mayo for a creamier consistency...FABULOUS for dipping grilled artichokes! We want it with everything now!
Most helpful critical review
12/31/2005
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 th...
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12/31/2005
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 th...
4/24/2004
I adjusted the recipe by adding 3 Tablespoons mayo for a creamier consistency...FABULOUS for dipping grilled artichokes! We want it with everything now!
1/14/2001
I was looking for a quick and tasty recipe to use for dipping Italian bread and this more than fits the bill.Compilments abounded.
7/28/2009
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 cockt...
9/13/2005
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--veggie...
10/12/2003
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 ...
7/13/2009
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...
5/15/2009
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 o...
6/16/2010
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 ...