Ingredients
1/2 cup reduced-fat chicken broth
1/4 cup balsamic vinegar
2 tbsp low-sodium ketchup
2 tbsp prepared mustard
1/2 tsp savory
1/2 tsp thyme
1/8 tsp ground red pepper
Directions
In a small jar with a tight fitting lid, combine the broth, vinegar,
ketchup, mustard, savory, thyme and red pepper. Shake well. Variation:
substitute nonfat sour cream for the yogurt.
Servings: 1 cup
Peppery Balsamic Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
We are able to trace the history of written recipes back into ancient history, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, mostly, these early cook books were just primitive pictorial instructions for preparing food.
During Roman times 25BC a roman called Apicius assembled a few documents describing recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks made use of many different spices, including some familiar names for example thyme, rue and parsley. During the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a consequence, chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes common in their social group. By the arrival of the 1900s, cookery publications were in high demand, mostly as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Peppery Balsamic Vinaigrette recipe.
