Balsamic Vinagrette

DORI’S BALSAMIC VINAIGRETTE     

makes 1 and 1/2 c.   

 Add all to the bender or largest magic bullet mixing cup. Mix on high for 3 minutes or until mixture is thickened.          

1 1/4 c. water

2 tsp. instant clear jel OR 1/2 tsp xanthan gum

10 T.  balsamic vinegar

2 cloves of garlic, crushed

1 and 3/4 - 2 tsp. sea salt,

1/4 - 1/2 tsp  KAL brand stevia extract powder

Place the water or broth and starch in a small pot and stir over high heat until it thickens and turns clear (cornstarch has to boil; potato starch does not).  Whisk or blend in the remaining ingredients, bottle and store in the refrigerator.

 

 

The original recipe I based mine off of:

BRYANNA’S BALSAMIC VINAIGRETTE     

makes 1 and 1/2 c.   

This is one of our favorite dressings.  It keeps for several weeks in the refrigerator-- just shake it a little before serving.

1 c. water or light broth

2 tsp. cornstarch or potato starch

1/4 c. extra-virgin olive oil

10 T.  balsamic vinegar

1 to 3 cloves of garlic, crushed

1 and 5/8 tsp. salt, OR 2 and 1/8 tsp. herbal salt

OPTIONAL:  2 and 1/2 T. brown sugar or Sucanat

Place the water or broth and starch in a small pot and stir over high heat until it thickens and turns clear (cornstarch has to boil; potato starch does not).  Whisk or blend in the remaining ingredients, bottle and store in the refrigerator.