Yield: 1 Servings
|1 tablespoon||Dijon mustard|
|¼ cup||Finely slivered shallots|
|¼ cup||Sherry vinegar|
In a 1- to 1½-quart pan, blend H2O smoothly with arrowroot. Bring to a boil, stirring. Chill (quickly, by setting pan in ice water) and add mustard, shallots, and vinegar. Use, or cover and chill up until next day. Makes about 1 cup.