Looking for a good balsamic dipping sauce? Read on for my favorite recipe. Perfect as an appetizer before dinner or for a party.
Many years ago when I first moved to Utah I ate at a restaurant called the Hungry I. Sadly, it’s no longer around. It had the best salmon with mandarin oranges. Not only was the salmon delicious, but so was their dipping sauce they served with some soft bread at the beginning of each meal. I loved, loved, loved that sauce. The bitterness of the balsamic vinegar combined with the olive oil and the Parmesan cheese was just so tasty. I’ve had similar sauces at other restaurants and probably so have you, but having it at the Hungry I was the first time I’d ever had that and it made quite an impression.
This dipping sauce is similar, but I’ve added some seasonings and garlic to give it just a bit more punch. When making an olive oil/balsamic vinegar based dipping sauce you want to use more olive oil than balsamic vinegar or the sauce will be too tart. The olive oil smooths out that tartness and brings a nice smooth texture and flavor to the sauce.
Bread choice is a crucial decision for a successful dipping sauce escapade. You want a bread that has a nice crust on the outside and buttery smooth on the inside. My favorite is ciabatta, but my husband prefers a baguette. Sour dough is also a good choice.
I hope you enjoy it!
- ¼ cup olive oil
- 2 tbsp. balsamic vinegar
- ¼ tsp. salt
- ½ tsp. pepper
- ½ tsp. Italian seasoning
- 1 garlic clove, minced
- 3 tbsp. grated Parmesan cheese
- In a small bowl mix together all ingredients.
- Serve with your favorite bread. I like ciabatta bread.