Roasted Garlic and Mustard Dipping Sauce - Weight Watchers |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I have not tried this recipe. I got the recipe from a Weight Watchers magazines. It is a 2 point value. The garlic for this dipping sauce can be roasted anytime the oven is on; just place the unpeeled cloves on a baking dish. An exact temperature or cooking time is not important as long as the garlic develops a rich, brown color and the flesh becomes soft enough to mash easily. The dipping sauce may be store in the refrigerator for up to 3 days. This dipping sauce is to be served with the New England Shore Dinner. Each serving is 3 tablespoons. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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