Reviewed: Jan. 27, 2012

Great for dipping raw veggies in!

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Reviewer:

honeypi

Home Town: Westfield, New Jersey, USA

Reviewed: Jun. 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 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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Reviewer:

CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Feb. 22, 2010

Used for dipping red peppers, loved the sweetness of the peppers with the dip! Think I will try as a salad dressing as well. It was great! Thanks!

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

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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Reviewer:

gapch1026

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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Reviewer:

2Maggie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Audubon, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

Reviewed: Sep. 29, 2009

Tasted alright on chicken strips. Very watery though.

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Reviewer:

Krista

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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Reviewer:

Raven

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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Reviewer:

ESURFERS

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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Reviewer:

Maggie

Cooking Level: Intermediate

Home Town: Asheville, North Carolina, USA

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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