The Best Dipping Oil for Sourdough Breads
INGREDIENTS
- 100 g extra virgin olive oil
- 30 g balsamic vinegar
- 1 tbsp Herbes de Provence or similar Italian seasoning blend
- 1 tsp coarse sea salt
- 10 g finely grated Parmigiano-Reggiano
Equipment
Instructions
- In a small mixing bowl, whisk together 100 g extra virgin olive oil, 30 g balsamic vinegar, 1 tbsp Herbes de Provence, 1 tsp coarse sea salt, and 10 g finely grated Parmigiano-Reggiano. Serve with sourdough bread or focaccia!
Notes
Why aren't the salt and spices in grams? Some home scales struggle to accurately register very small amounts, which can lead to over-measuring. Teaspoons and tablespoons are more reliable here.
Nutrition Facts
The Best Dipping Oil for Sourdough Breads
Serving Size
1 serving
Amount per Serving
Calories
120
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
1
mg
0
%
Sodium
316
mg
14
%
Potassium
10
mg
0
%
Carbohydrates
1
g
0
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
29
IU
1
%
Vitamin C
0.3
mg
0
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
