Balsamic/Olive Oil Bread Dip

“A marinade/cooking sauce/dip that has infinite uses. You can tailor it to your own tastes as well by adding or subtracting ingredients.”
READY IN:
15mins
SERVES:
40
YIELD:
20 enough to fill a nice glass container:)
UNITS:
US

Ingredients Nutrition

  • 12 cup balsamic vinegar (the good stuff)
  • 1 cup good quality olive oil
  • 6 -8 tablespoons Gilroy garlic, minced (I find it at QFC fresh veg area)
  • 1 teaspoon hot pepper flakes
  • 1 -2 teaspoon ground aniseed
  • 1 tablespoon dried, chopped onion
  • 12 teaspoon celery seed
  • basil (fresh ground fine or jarred)

Directions

  1. I never make this quite the same way twice but man is it good to keep on hand.
  2. Mix EVERYTHING together in a bowl and pour into a nice glass container.
  3. I get wide mouth ones at Ross, but they have them everywhere.
  4. Let it sit for a few hours and shake it up lots to mix all the flavors together.
  5. I keep it on my counter and use it for about a million things from boneless chicken thighs braise to salad dressing.
  6. If you get a really great loaf of crusty french bread and put a bit of this into fancy little dishes, you can serve it with any meal allowing each person his own dipping sauce.
  7. It's addictive and sooooo easy to make and keep on hand.
  8. Enjoy!

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