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Reviewed: Jul. 19, 2007

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.

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1 user found this review helpful

Reviewer:

chef tara

	Cooking Level: Intermediate Home Town: Grand Island, New York, USA Living In: Orlando, Florida, USA
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Reviewed: Mar. 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.

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6 users found this review helpful

Reviewer:

Kendra

	Cooking Level: Expert Home Town: Elkhorn, Wisconsin, USA Living In: Pensacola, Florida, USA
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Reviewed: Sep. 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.

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3 users found this review helpful

Reviewer:

Anna P.


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Reviewed: Apr. 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!

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8 users found this review helpful

Reviewer:

LAURZ329


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Reviewed: Oct. 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.

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3 users found this review helpful