Yield: 3 cups
- 2 cup water, divided
- 2 Tbsp arrowroot (adds body to dressing)
- ½ cup white vinegar (can use rice vinegar or white balsamic)
- 2 Tbsp Dijon mustard
- 2 Tbsp maple syrup
- 1 tsp salt
- 1 tsp onion powder
- ½ tsp garlic powder
- 1½ tsp dried oregano
- 1 tsp dried basil
- ½ tsp paprika
- 1/8 tsp fresh ground black pepper
- From the 2 cups water measure out a scant ¼ cup and set it aside. Add the remainder of the water to a small pot along with the vinegar, mustard, maple syrup, salt, onion powder, garlic powder, oregano, basil, paprika and black pepper. Bring this mixture to a boil.
- While the mixture is coming to boil, mix the arrowroot powder with the water you set aside. Then while stirring, pour this slurry into the pot while continuing to stir until the mixture thickens. The mixture will turn cloudy and quickly thickens and becomes translucent. Remove from heat.
- Keeps for a week to 10 days in fridge and is also freezer friendly.
- Great as a salad dressing
- Vegetable marinade
- Pasta salad dressing
- For a creamy version blend in about ½ cup Cashew Sour Cream into the dressing.