1 cup water
2 tablespoons arrowroot starch, cornstarch, or potato starch
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt
1-1/2 tablespoons organic lemon juice, or apple cider vinegar, or white wine vinegar, or coconut vinegar
1 tablespoon agave nectar, or pure honey, or simple syrup (page 149)
1/4 cup grapeseed oil, or extra-virgin olive oil, or oil of choice
- In small airtight container, combine arrowroot starch, dry mustard, garlic powder, onion powder, and sea salt; place on lid; shake vigorously to combine.
- Pour water into small saucepan; whisk in dry ingredients; place over medium heat; cook until sauce begins to thicken, about 3 minutes; whisk constantly.
- Remove saucepan from heat; whisk in lemon juice, agave nectar, and grapeseed oil; whisk vigorously at least 1 minute.
Refrigerate up to 2 weeks.
Servings: 1 cup
Prep Time: 2 hours, 5 min
Cooking Time: 5 min
Tapioca starch is not recommended for this recipe.