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Roasted Vegetable Vinaigrette

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Nutrition Facts

Serving Size: 1 OZ FL
Amounts Per Serving
Calories 100
Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1.5g 8%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 50mg 2%
Potassium 10mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 1g  
Protein 0g  
 
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 2.5 cups
Serving Size: 1 OZ FL

Ingredients

Amount Ingredients
1 cup Hot Water
2 tsp. Custom Culinary® Gold Label Savory Roasted® Vegetable Base
1 Tbsp. Cornstarch
1 Tbsp. Cold Water
2 tsp. Dijon Mustard
1/2 cup Balsamic Vinegar
1 cup Olive Oil
1 tsp. Dry Thyme
1 tsp. Dry Basil
1/2 tsp. Black Pepper

Recommended Product: 9800 Gold Label Savory Roasted® Vegetable Base

Alternate Product Options: 9530 Gold Label Mushroom Base, 9815 Master’s Touch® Roasted Garlic Flavor Concentrate, 9890 Master’s Touch® Southwest Flavor Concentrate, 9795 Gold Label Bacon Base

Directions

  1. In a saucepan, combine the hot water and Custom Culinary® Gold Label Savory Roasted® Vegetable Base and bring to a boil.
  2. In a small bowl, combine the cornstarch and cold water.
  3. Add the cornstarch mixture to the vegetable broth and bring to a boil for 1 minute, then cool.
  4. Assemble the dressing by whisking together the vegetable broth mixture with the remaining ingredients.
  5. Hold chilled below 40ºF, or serve immediately.

Chef's Tips

In place of the Savory Roasted® Vegetable Base, substitute alternate Gold Label Bases such as Bacon (9795) or Mushroom (9530) or Master’s Touch® Flavor Concentrates such as Roasted Garlic (9815) or Southwest (9890). Be sure to follow package directions for mixing. Substitute other vinegars such as Raspberry or Rice Wine Vinegar.


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