Prep 15 mins
Cook 0 mins
A marinade/cooking sauce/dip that has infinite uses. You can tailor it to your own tastes as well by adding or subtracting ingredients.
- 1⁄2 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
- 1⁄2 teaspoon celery seed
- basil (fresh ground fine or jarred)
- I never make this quite the same way twice but man is it good to keep on hand.
- Mix EVERYTHING together in a bowl and pour into a nice glass container.
- I get wide mouth ones at Ross, but they have them everywhere.
- Let it sit for a few hours and shake it up lots to mix all the flavors together.
- I keep it on my counter and use it for about a million things from boneless chicken thighs braise to salad dressing.
- 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.
- It's addictive and sooooo easy to make and keep on hand.
I used regular garlic and couldnt find any ground aniseed, but it was still delicious! I served this as a bread dip in little dishes to people at a vegan dinner party that I had. Everyone loved it! It also saved the day as an emergency salad dressing when I realized I had forgotten to buy some. Very easy to make, and very addictive!
I used this to marinate lamb chops. I replaced the basil with mint, had to use plain garlic cloves (can't find Gilroy) and I used a litttle Pernod (a French anise-flavoured liqueur) since we can't buy anise seeds here. The chops tasted very nice. I will use this to experiment with other foods.
We love this recipe. We've altered it a little (no anissed or celery seed) but that suits us fine. We've been making it NON STOP since we found it. It's a good recipe to add/subtract too. Thanks for this one!