This is from Graham Kerr’s latest book. It goes especially well with steamed
asparagus to give it a melted butter sheen.
- 1/2 cup vegetable stock
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon turmeric
- Dash of salt
- 1 teaspoon Arrowroot starch or cornstarch dissolved in 1 tablespoon stock
- Combine all except slurry in small saucepan and bring to a boil.
- Stir in starch slurry and cook until thickened, less than 1 minute.