1/2 cup Balsamic vinegar, * see note
2 tbsp Lemon juice
1 tbsp Dijon mustard
2 tbsp Olive oil
2 tsp Worcestershire sauce
1 Clove garlic, minced
1/4 tsp Pepper
1 cup Water
1 tsp Honey, optional
1/4 tsp Salt, optional
|
|
* in place of balsamic vinegar you can use raspberry vinegar, sherry vinegar, Champagne vinegar or a good red wine vinegar.
Whisk together vinegar, lemon juice, mustard, oil, worcestershire sauce, garlic and pepper. Whisk in water. Taste and add honey and salt if needed. Makes 1 3/4 cups.
Source-Simply Heart Smart Cooking by Bonnie Stern Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com
NOTES : I make this with homemade raspberry or blueberry vinegar.
Recipe by: Simply Heartsmart Cooking-Bonnie Stern
Posted to MC-Recipe Digest V1 #870 by Carol & Bob Floyd <c.floyd@arnprior.com> on Oct 27, 1997
|
|
