Date: Tue, 11 May 93 17:35:15 EDT
From: Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
From the *Sunset Magazine* Jan 1991
This is easy to adapt to your tastes, adding whatever seasonings you
want to what is really only just thick water. One warning, be careful
with the arrowroot. It thickens just as it comes to the boil but I
found it must be cooked a bit or the dressing will taste starchy. I
think that also results from using too much arrowroot. A general
rule:
for 1 Cup H2O 1/2 Tbsp arrowroot = thin sauce
1 Tbsp = medium
3/2 - 2 Tbsp = thick (be careful, too much = ick!)
SHALLOT DRESSING
2/3 Cup H2O
1 tsp arrowroot
1 Tbsp Dijon mustard
1/4 Cup finely slivered shallots
1/4 Cup sherry vinegar
In a 1- to 1 1/2-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.
Per Tablespoon: 4 cal.; 0.1 g protein; 0.1 g fat; 0.9 g carbo,; 28 mg sodium;
0 g chol.
kwvegan vegan