Shallot Dressing Recipe
Yield: 1Recipe by luhu.jp
Ingredients:
2/3 cup: water,
1 tsp: arrowroot,
1 tbsp: dijon mustard,
1/4 cup: finely slivered shallots,
1/4 cup: sherry vinegar,
Directions:
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.
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 tablespoon arrowroot = thin sauce
1 tablespoon = medium
3/2 - 2 tablespoon = thick (be careful, too much = ick
Per Tablespoon: 4 cal.; 0.1 g protein; 0.1 g fat; 0.9 g carbo,; 28 mg
sodium;
0 g chol.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
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.
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 tablespoon arrowroot = thin sauce
1 tablespoon = medium
3/2 - 2 tablespoon = thick (be careful, too much = ick
Per Tablespoon: 4 cal.; 0.1 g protein; 0.1 g fat; 0.9 g carbo,; 28 mg
sodium;
0 g chol.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
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