Prep 15 mins
Cook 0 mins
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.
- 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
- 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.
- 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.
- 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.
I used the vegetable broth. Very flavorful and I will make again