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Two weeks ago I wrote about the dipping sauce that my family enjoyed with our steamed artichokes. Theirs was a creamy, mayonnaise-based sauce. While it was tasty in its own right, I like only a small amount of mayonnaise. Thus, I really wasn’t interested in dipping leaf after leaf in the sauce. And although I enjoy artichokes, they are kind of bland on their own. So, it was time to be creative and invent another sauce for me.
Vinegar is one of my go-to ingredients for an assortment of sauces, dips, and dressings. While holding a good amount of flavor, it also plays well with other ingredients. It doesn’t hurt that it is a low calorie, low fat ingredient also.
For the artichoke dipping sauce, using balsamic vinegar seemed like a natural partner. The addition of two other ingredients and about a dozen minutes of cooking produced a sauce that I thoroughly enjoyed. It would work well also drizzled on a steak or pork roast.
- 1/2 cup balsamic vinegar
- 1 Tb. light brown sugar
- 1 large clove garlic, minced
- Combine all three ingredients in a small saucepan.
- Place over medium heat and bring to a simmer.
- Reduce heat to low, and cook for approximately 10 minutes or until reduced by half.
- Can be served warm or at room temperature.
