Ingredients
Ingredients (use vegan versions):
- 3/4 cup water
- 1/4 cup balsamic vinegar
- 3 teaspoon capers
- 2 teaspoon vegan Dijon mustard
- 1-1/2 teaspoon dried bazil
- 1 Tbl. fresh parsley, chopped (optional)
Combine the ingredients. Adjust vinegar to taste, since it has a stong flavor. Store in a covered container in the refrigerator. Makes 1 cup.
Recipe from Susan Powter''s Recipes.