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Triple Mustard Vinaigrette Recipe
|Vegetable flavored bouillon granules||1 1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Minced fresh basil||1 Tablespoon|
|Minced fresh chives||1 Tablespoon|
|Mustard seeds||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Hot mustard||1 1⁄2 Teaspoon|
|Olive oil||1 Teaspoon|
|Cracked black pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 180 Calories from Fat 71
% Daily Value*
Total Fat 9 g13.1%
Saturated Fat 0.89 g4.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1948.6 mg81.2%
Total Carbohydrates 17 g5.8%
Dietary Fiber 2.9 g11.5%
Sugars 1.3 g
Protein 4 g8.1%
Vitamin A 29.2% Vitamin C 21%
Calcium 11.4% Iron 16.6%
*Based on a 2000 Calorie diet
Combine cornstarch and 1/4 cup bouillon mixture in a small saucepan; stir until smooth.
Add remaining bouillon mixture, and bring to a boil.
Cook 1 minute, stirring constantly with a wire whisk, until mixture is slightly thickened.
Remove from heat, and let cool completely.
Stir in white wine vinegar and remaining ingredients.
Cover and chill thoroughly mixture with bitter salad greens.