Yield: 1 Cup
Measure | Ingredient |
---|---|
½ cup | Reduced-fat chicken broth |
¼ cup | Balsamic vinegar |
2 tablespoons | Low-sodium ketchup |
2 tablespoons | Prepared mustard |
½ teaspoon | Savory |
½ teaspoon | Thyme |
⅛ teaspoon | Ground red pepper |
In a small jar with a tight fitting lid, combine the broth, vinegar, ketchup, mustard, savory, thyme and red pepper. Shake well. Variation: substitute nonfat sour cream for the yogurt.