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 | 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