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re: homemade salad dressings


i haven't tried this myself, but am meaning to today or tomorrow: 
measure out 1 cup of water and dissolve 1 T. cornstarch in a little of
it.  stir the cornstarch back into the rest of the water and heat
gently, stirring, until clear and thickened.  use as needed to provide
thickness and body to salad dressings, sauces, etc.  you can refrigerate
any unused portions.

i want to try this for making a ginger/garlic/tamari/rice vinegar/sherry
dressing that won't pour straight through the salad greens to the bottom
of the bowl.  if you try it, let me know how it works for you, okay?