By Mayo Clinic Staff
Dietitians tip:
Vinaigrettes are blends of oil and vinegar. This version uses extra-virgin olive oil and white wine vinegar.
Number of servings
Serves 8
Ingredients
- 2 cups orange juice
- 2 tablespoons cornstarch
- 1/3 cup white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons dried basil or 1 tablespoon fresh basil
- 2 teaspoons extra-virgin olive oil
Directions
In a small saucepan, combine the orange juice and cornstarch. Heat to boiling, stirring constantly. Boil for about 1 minute. Pour into a bowl or jar and refrigerate until cold.
When the orange juice mixture is well-chilled, add the vinegar, mustard, basil and olive oil. Whisk until well-blended. Serve immediately or cover and refrigerate until needed.
Nutritional analysis per serving
Serving size: About 1/3 cup
- Total fat 1 g
- Calories 45
- Protein 1 g
- Cholesterol 0 mg
- Total carbohydrate 8 g
- Dietary fiber 0 g
- Monounsaturated fat 1 g
- Saturated fat Trace
- Added sugars 0 g
- Sodium 31 mg
- Trans fat 0 g
July 03, 2014
- Tyler Herbst S. Food Lover's Companion. 3rd ed. New York, N.Y.: Barron's Educational Series Inc.;2001:658.
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