Italian Salad Dressing
1/2 cup cold water
2 teaspoons cornstarch
1/4 teaspoon garlic granules
1/4 teaspoon onion granules
Place the water in a 1-quart saucepan and in it dissolve the cornstarch, garlic powder, and onion powder using a wire whisk.
Place the saucepan over medium-high heat, and cook the cornstarch mixture, stirring constantly, until it is thickened.
Remove the saucepan from the heat, and stir in the remaining ingredients using a wire whisk.
1/4 cup fresh lemon juice
1 tablespoon of agave nectar
2 teaspoons yellow mustard powder, ground
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon sea salt or to taste
Serve the dressing warm or allow it to cool. Then transfer the dressing to a storage container, and chill it in the refrigerator.
The dressing will thicken slightly when chilled. Stir it well before serving. Makes about 2/3 cup
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