*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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