3 cups chicken stock (fat-free / low salt)
1/2 cup olive oil
2 cups balsamic vinegar
1 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. minced garlic
1 tsp. black pepper
1 Tbsp. chopped fresh thyme (I hate thyme...so I used rosemary instead)
2 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh basil
1/2 Tbsp. chopped chives
1 Tbsp. hot sauce
1/4 cup orange juice
juice of 1 lime
1 serrano or jalapeno pepper, seeded and diced
2 tsp. creole seasoning
Heat chicken stock, oil and vinegar. In a separate bowl, mix together the cornstarch and water. Add to the stock mixture. Gently boil for 1 minute to thicken.
Remove from heat and cool. Add remaining ingredients and refrigerate.
Each serving = 2 tablespoons, 21 calories, Fat = 2 gr., Carb. = 1 gr., Cal. from fat 85 %, and Sodium = 43 mg.
Pairs Well With
In my quest for healthier meals, I came across this marinade in a cookbook called The Good Life, by Pamela Smith. Its heavenly!