Balsamic Dijon Dipping Sauce Recipe -
Balsamic Dijon Dipping Sauce Recipe

Balsamic Dijon Dipping Sauce

Recipe by  

"A delicious balsamic vinegar and honey Dijon mustard sauce. Use for dipping vegetables in or spreading on crackers."

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Ingredients Edit and Save

Original recipe makes 3 to 5 servings Change Servings
  • PREP

    5 mins

    2 hrs 5 mins


  1. In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
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.

Aug 29, 2003

I was looking for a quick and tasty recipe to use for dipping Italian bread and this more than fits the bill.Compilments abounded.

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.

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.

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.

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.

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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  • Calories
  • 29 kcal
  • 1%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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