Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Balsamic vinegar; * see note |
2 tablespoons | Lemon juice |
1 tablespoon | Dijon mustard |
2 tablespoons | Olive oil |
2 teaspoons | Worcestershire sauce |
1 \N | Clove garlic; minced |
¼ teaspoon | Pepper |
1 cup | Water |
1 teaspoon | Honey; optional |
¼ teaspoon | 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 1¾ cups.
Source-Simply Heart Smart Cooking by Bonnie Stern Formatted for Mastercook by Carol Floyd--c.floyd@...
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@...> on Oct 27, 1997