Balsamic Vinaigrette

1 qt / 950 ml chicken or vegetable stock
¾ oz / 20 g arrowroot
1 pt / 480 ml balsamic vinegar
1 pt / 480 ml extra virgin olive oil
2 tsp / 10 ml kosher salt
1tbsp / 15 ml Shredded basil

How to do?
1. Combine the arrowroot with enough cold stock to form a smooth paste.

2. Bring the remaining stock to a boil and stir in the arrowroot mixture. Return the boil and stir constantly until the stock has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool completely. Gradually whisk the oil into the thickened stock. Stir in the salt and basil.


Batch yield: 2 qt/2 L
Serving: 64
Portion Information:
1 fl oz/30ml
Nutrition per serving:
72 calories, 7 g fat, 1 g total
Carbohydrate, 0 g protein, 51 mg
Sodium, o mg cholesterol