Reviewed: Oct. 26, 2009

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.

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gapch1026

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Reviewed: Oct. 26, 2009

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!

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2Maggie

Cooking Level: Intermediate

Home Town: Audubon, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Sep. 29, 2009

Tasted alright on chicken strips. Very watery though.

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Krista

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Reviewed: Jul. 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 cocktail weiners.

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Raven

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Reviewed: Jul. 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 - but I was not successful.

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ESURFERS

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Reviewed: May 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 on pork ribs as we speak. Reminds me of pork pinchitos we bought from vendors on the street in Spain!

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Maggie

Cooking Level: Intermediate

Home Town: Asheville, North Carolina, USA

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Reviewed: Apr. 25, 2009

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.

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Laine

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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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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 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 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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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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Anna

Living In: Berkeley, California, USA

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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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LAURZ329

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Reviewed: Oct. 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 I am glad that I tried it.

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