I love balsamic and olive oil for bread dipping, but I find myself chasing that little drop of vinegar all over the oil and never really getting it! By adding a little mustard and using balsamic glaze instead of vinegar you can combine the flavors more effectively, creating a perfect balance of oil and vinegar.
This recipe is Vegan, Vegetarian, Mediterranean, Gluten Free, and Paleo friendly.
Makes ½ cup
1/3 cup extra virgin olive oil
1 Tbsp. balsamic vinegar glaze
1 tsp. Dijon mustard
½ tsp. Italian seasoning
Kosher salt and freshly ground black pepper
In a jar, combine all the ingredients, a large pinch of salt, and a few grinds of black pepper, cover with the lid and shake vigorously to emulsify. Season with more salt and pepper.
This dip will hold in an airtight container in the refrigerator for up to 1 week.