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Categories:
vegetable broth cold water cornstarch malt vinegar garlic mustard honey peanut oil salt fresh ground pepper
Viewed: 36 - Published at: 6 months agoIngredients
- 1/2 cup low sodium vegetable broth or 1/2 cup chicken broth
- 2 teaspoons cold water
- 2 teaspoons cornstarch
- 1/4 cup malt vinegar
- 4 roasted garlic cloves, mashed to a paste
- 2 tablespoons dijon-style mustard
- 1/2 teaspoon honey
- 2 tablespoons peanut oil
- 1/4 teaspoon salt
- fresh ground pepper
Method
- Bring the broth to a boil in a saucepan. Stir the water into the cornstarch in a small bowl and drizzle it into the simmering broth, stirring constantly until the mixture boils and thickens, about 1 minute.
- Remove the pan from the heat; add the vinegar, garlic, mustard, and honey. Let the mixture cool completely; then drizzle in the oil, salt, and pepper, whisking constantly. Serve in small cups.
- Cooks Tip: To reserve any unused roasted garlic, peel the cloves and place them in a small jar. Cover with cooking or salad oil; then cover jar and refrigerate for up to 4 days. Use the oil in other sauteed dishes that would benefit from subtle roasted garlic aroma.
