Oil Vinegar Dipping Sauce Food

SUB OIL AND VINEGAR DRIZZLE

Steps:

• In a small bowl, whisk together all of the ingredients. Drizzle over sandwiches.

GARLIC-INFUSED OIL AND DIPPING SAUCE

Steps:

• To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
• To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.
• Serve as a dip for hot bread.

OIL AND VINEGAR DRESSING

Steps:

• In a 1-quart jar with a tight-fitting lid, combine the first five ingredients.
• Add water, vinegar and garlic; shake until sugar is dissolved.
• Add oil; shake well.
• Store in the refrigerator.
• Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

OLIVE OIL AND BALSAMIC VINEGAR DIPPING SAUCE

Steps:

• Add oil and garlic to a shallow bowl or rimmed plate. Drizzle vinegar over top, then add herbs, salt, and pepper. Serve with a hearty, fresh whole-grain bread. Recipes posted with permission from Galilee Green.

MY KOREAN DIPPING SAUCE

Steps:

• Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
• This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first.
• This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).

OIL AND VINEGAR DRESSING

Steps:

• In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

GARLIC-INFUSED OIL AND DIPPING SAUCE

Steps:

• To make the garlic oil, in a small saucepan, gently heat the oil over medium heat.
• Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes.
• Remove from the heat and let cool.
• Cover and let steep for 1 hour.
• Strain into a sterilized bottle or jar and discard the garlic.
• Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
• To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate.
• Swirl a drizzle of balsamic decoratively into the center.
• Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.
• ***Cook time does not include letting the oil steep for 1 hour.

BAGUETTE WITH DIPPING SAUCE

Steps:

• In a small bowl, combine the Parmesan cheese, oil, vinegar and seasonings. Dip bread slices into sauce.

BALSAMIC DIPPING SAUCE FOR BREAD

Steps:

• Blend all ingredients together thoroughly.
• Serve with your favourite hearty, crusty bread.
• Store unused portion in an airtight container and refrigerate – it will last at least 6 months.