1 1/2 Tbs Dried Onion Flakes
1 1/2 Tsp Garlic Powder
35 leaves (approximately) of fresh Rosemary
1 1/2 Tsp Oregano
Combine the above with the following, cover with lid and shake:
2 Tsp Anchovy Paste
1 cup Balsamic Vinegar
It usually takes a couple hours for the flavors to fully blend.
DIRECTIONS:
To serve, pour on a (white) plate just enough of the vinegar mixture to cover ~30% of the surface of the plate. Pour High quality, extra-virgin olive oil over the rest of plate to cover the vinegar -- typically using two or three parts of oil to one part vinegar.
Note, the most important impact on flavor will be the quality of the olive oil, don't skimp.
Dip slices of bread in mix...enjoy.
Keep unused vinegar mix in refrigerator
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Joe Wagner
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