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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (46g) Recipe makes 16 servings The following items or measurements are not included below: 8 ounces balsamic vinegar |
||
| Calories 385 | ||
| Calories from Fat 383 | (99%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.6g | 65% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 31.1g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 45mg | 1% | |
| Total Carbohydrate 2.3g | 0% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.0g | ||
| Protein 0.4g | 0% | |
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Balsamic Dipping Sauce for Bread
By: Mille® ™
Mar 1, 2002
Really good stuff - lasts forever too!
SERVES 16 , 1 quart
Ingredients
- 8 ounces top quality balsamic vinegar
- 24 ounces extra virgin olive oil
- 1/2 teaspoon minced garlic (, roasted, if possible)
- 2 ounces fresh ground pepper
Directions
1
Blend all ingredients together thoroughly.2
Serve with your favourite hearty, crusty bread.3
Store unused portion in an airtight container and refrigerate – it will last at least 6 months.
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- Course > Appetizers > Dips
- Course > Condiments, etc. > Cooking Mixes > Herb & Spice Mixes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Number of Servings > For Large Groups
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
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- Dietary > Diabetic
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: ohcarie
On Mar 23, 2008
I was looking for the wonderful dip we had at Servino's in Tiburon and found Millie's recipe. It is darn close! You have to keep mixing to keep consistency and we too used more garlic, yum. I am going to make more now and store it. Thanks!
From: *****Sandy
On Feb 19, 2007
Well, this stuff is just addictive. Thanks for sharing this Millie. We quartered the recipe, used a medium size clove of garlic and it's great. I think it gets better the longer you keep it, but that is a challenge, as it's so yum. We like to sprinkle a little celtic sea salt on the bottom of the dipping bowl too. I mixed it in a salad dressing cruet for ease of serving.
From: Dana-MMH
On Apr 5, 2002
Miller, this is an awesome sauce!!!!! I got some Italian frsh bread tonight and added this on top...oh yummmmmmy. It made quite a bit, can't wait to have some tomorrow 
for lunch, and dinner.
From: Guabi Guabi
On Mar 13, 2002
In a word - awesome. We had stew for dinner tonight, and I put a long French bread roll on the table with individual dipping sauce bowls. I have NEVER seen a huge loaf of bread disappear this quickly. I did put extra garlic in the sauce, because my whole family loves garlic. The leftover sauce will NOT last 6 months, I assure you.
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