Tangy Boiled Dressingdressings, low-fat, salads 2/3 cup water 1/3 cup cider or wine vinegar 1 tablespoon cornstarch 1 tablespoon flour 1 teaspoon dry mustard 1/4 teaspoon salt 1 pinch freshly ground pepper 2 teaspoon margarine 8 teaspoon sugar Beat or whisk together water, vinegar, cornstarch, flour, mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly about 6 minutes until smooth and thickened. Stir in margarine and sugar. Whisk until smooth. Pour into clean jars (eg. 1/2 cup canning jars) and mark with contents and date to use by. Store, covered, in the refrigerator up to 3 months. Adapted from "Choice Cooking", Canadian Diabetes Assoc. 1986 |
