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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Salad dressing has derailed at least seven of my diets. Fat-free varieties are either bitter or icky sweet, so I end up skipping salads altogether. The spa version uses thickened nonfat vegetable stock, which uncannily resembles emulsified olive oil, as a base. Soon you'll be buying greens in bulk and jeans in a smaller size. Ingredients:
vegetable stock (32-ounce carton, preferably low sodium or nonfat) |
2 tablespoons cornstarch |
Directions:
1. 1. Stir 1/2 cup vegetable stock (use a 32-ounce carton and look for a nonfat variety, preferably one low in sodium) with 2 tablespoons cornstarch in a measuring cup until blended (no clumps).
2. 2. Bring 28 ounces leftover stock to a boil in a medium saucepan. Reduce heat to a simmer and slowly whisk in stock-cornstarch mixture. Stir stock rapidly as it thickens.
3. 3. Stir until stock is the consistency of olive oil. (It should cling to the back of a spoon.) Cool to room temperature, skim off and discard any film on top. Makes 18 ounces thickened stock
4. Spa-chef bonus tip: Freeze stock in an ice-cube tray; mix one cube (thawed) with 1 tablespoon vinegar, Dijon mustard and herbs to taste for one serving.
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