Here's a recipe for an oil-free sauce for better health!
This sauce is incredibly flavorful; it's truly exceptional. It's very easy to make and keeps perfectly, for 2 to 3 weeks in the refrigerator. The only drawback is that it requires some preparation; the broth needs to cool for several hours.
Warning! If, after it has completely cooled, the sauce seems too gelatinous, you can add water to thin it out. It's really a matter of getting the proportions right with the stock and cornstarch; with practice, you'll find the texture you like.
INGREDIENTS
500ml or 50cl of cold water
20g of cornstarch
1 heaped teaspoon of organic vegetable stock powder (or one stock cube)
1 heaped tablespoon of mustard (here a mixture of strong mustard and wholegrain mustard)
1 dash of sriracha sauce (hot sauce, optional)
70g of vinegar or 7cl (here a mixture of balsamic and cider)
30g of lemon juice or 3cl (i.e., 2 tablespoons)
pepper, a little salt (be careful not to add too much salt to the stock)
Optionally, spices, dried herbs…
INSTRUCTIONS
1 In a small saucepan, put the cornflour and the stock.
2 Cover everything with water, whisking to avoid lumps.
3. Place over high heat and bring to a boil, stirring regularly so that the cornstarch does not stick to the bottom.
4. The mixture will begin to thicken; continue stirring until it boils and rises in the pan like milk on the stove. Turn off the heat and set aside.
5. In the same saucepan, add all the remaining ingredients: vinegar, mustard, lemon juice, sriracha, pepper, salt, spices…
6. Whisk vigorously and pour into your salad shaker.
7. Warning!!! Do not close your shaker completely; leave room for air to circulate. I tried it once: I put my sauce in the shaker, closed it, shook it (I had put my mustard and the rest of the ingredients at the bottom), and it exploded! Likewise, do not put it in the fridge closed without cooling it down, even without mixing it; it's already made a mess of my fridge.
NOTES
This sauce keeps well in the fridge and is best enjoyed chilled. Feel free to use your favorite vinegars, flavored mustards, spices, etc. You can also add more lemon juice or vinegar to suit your taste. For a thicker sauce, use a little less water; otherwise, stick with 500ml. Remember to shake your shaker well before using.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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