Date: Thu, 07 Apr 94 09:20:41 EDT
From: Thomas P Collins (email@example.com)
This is from Graham Kerr's latest book. It goes especially well with
steamed asparagus to give it a melted butter sheen (I had it last night).
1/2 cup vegetable stock
1 teaspoon balsamic vinegar
1/8 teaspoon turmeric
dash of salt
1 teaspoon Arrowroot starch or cornstarch dissolved
in 1 Tablespoon of stock (slurry)
Combine all except slurry in small saucepan and bring to a boil. Stir in
starch slurry and cook until thickened, less than 1 minute.