Honestly, like some people, I'll use any bread handy to "mop the plate". That said, I have one "dipping sauce" that I absolutely love.
Take a couple shallots and a couple garlic cloves. Finely mince both of them. Place into a small pot and cover, just barely, with EVOO. I use a 1 1/2 qt saucepan. Place the pot over medium-low heat, or lower. Cook as if you were cooking a confit. You just want it to barely bubble. Keep an eye on it. When the shallots and garlic JUST start to caramelize a bit, remove from the heat. Add in some balsamic vinegar. Stir.
This is the balsamic vinaigrette recipe that I used for the last few months that I was in Michigan. We would take this, add in freshly-grated parmigianno reggianno cheese, and dip the house bread into. Of course, the house bread was just pizza dough, stretched out, and snipped to form rolls. It was brushed with herbed olive oil and dusted with a salt / poppyseed mixture. MMMMMMMM
Last night, I had the good luck to try some homemade rolls that my Executive Chef did for a party. I'm not sure what kind of bread he was making, but it was kind of dense, soft, slightly sweet, and contained cooked wild rice. Poppyseeds were pressed into the top of the rolls. MMMM. Just some whole butter and it was good, but would have been good with any sauce or gravy.
out on it..
