Garlic infused dipping sauce

Posted by Al Pryzbylski on August 05, 2011 1 Comment

This tried and true recipe comes from Emeril's archives. It's a simple prep and a winner every time.

A time saving suggestion uses our Bella Gusta garlic infused EVOO, saves an hour.



  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • Balsamic vinegar
  • Pinch red pepper flakes
  • Pinch salt
  • Freshly ground black pepper
  • Finely grated Parmesan or Romano cheese
  • Hot crusty loaf Italian or French bread, sliced


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 (our Traditional 18 Year is perfect). Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light dusting of cheese. I personally think a fresh Ciabatta bread makes this a winner. Diverti!!

Comments (1 Comment)

I just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks.
Paul Brown

Posted by Paul Brown on December 12, 2022

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