1/2 c. red wine vinegar
3-4 T. Dijon mustard
1/3 c. nutritional yeast
3 T. agave or organic sugar
1 t. sea salt
2 t. dried basil
2 t. dried oregano
1 t. dried thyme
1 t. dried rosemary
1 t. dried marjoram
1/2 t. freshly ground black pepper
Combine all ingredients in a glass jar and shake until combined.
Will keep in the refigerator for 4-6 weeks.
Makes about 2-1/2 c.
Adapted from The Homemade Vegan Pantry, p. 38.
No comments:
Post a Comment