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Monday, November 10, 2008

Creamy Fat FREE Balsamic Vinaigrette from McDougall

This is from McDougall's letter

Fat-Free Creamy Balsamic VinaigretteBy Diane Barnett

This keeps in the refrigerator for several weeks, if it lasts that long.

Preparation Time: 10 minutes Chilling Time: 2 hours Servings: makes 2 ½ cups

1 cup water
¼ cup balsamic vinegar
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup unseasoned rice vinegar
3-4 gloves garlic
¼ cup low-sugar organic ketchup
1 tablespoon Dijon mustard (can omit for a different flavor)
1-2 tablespoons Agave nectar(used honey instead)
½ teaspoon Xanthan Gum (this is what makes it thicken!)(Walmart carries this in their gluten free section near the gluten free flours--it is in our cereal isle here)

Place all ingredients in a blender jar and process until very smooth and emulsified. Taste for sweetness and add more Agave to taste if necessary. Chill in refrigerator for at least 2 hours. Dressing will thicken as it chills.
Hints: Use the best quality vinegars you can find for the best flavored dressing. Xanthan gum is an excellent thickener for oil-free salad dressings because it thickens without heat as the dressing chills in the refrigerator

1 comment:

The Davies said...

I accidentally dropped a load of xanthin gum in! It turned out like a gelatin! Still tasty, though.