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shallot-dressing recipe

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
 for 1 Cup H2O       1/2  Tbsp  arrowroot = thin sauce
                       1  Tbsp            = medium
                 3/2 - 2  Tbsp            = thick  (be careful, too much = ick!)
 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