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Oil-Free Italian Dressing


adapted from The (Almost) No Fat Cookbook by Bryanna Clark Grogan

I always wondered how oil-free dressings at the store could act so much like the oil based kind. Now I know the secret.--Eve


Mix together in a small saucepan:
1 c. cold water
2 tsp. cornstarch
Cook a few minutes, stirring constantly, over high heat until thickened and somewhat clear.
Remove from heat.

Whisk in:
1/4 c. red wine vinegar
1 T. Dijon style mustard
2 cloves garlic, crushed
1 tsp. salt or herbal salt
1-2 tsp. dried basil
1/4 tsp. paprika
pepper to taste

Keep in a covered jar.

Major Ingredients: