Summary

Ingredients

• 4 tablespoon olive oil
• 10 tablespoon vegetable broth
• 7 tablespoon balsamic vinegar
• 7 tablespoon milk
• 2 teaspoons mustard, medium hot
• 2 teaspoons honey
• 3 tablespoon basil, frozen or fresh
• salt and pepper
• some sweetener, more liquid
• 2 teaspoons, leveled curry powder
• 1 medium onion (s), red

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Instructions

1. Put all ingredients except the vegetable stock, onion and basil in a tall container and mix until creamy with a hand blender. Then stir in the chopped onion, broth and basil with a spoon.
2. Season to taste with salt, pepper and sweetener. Goes well with rocket, lollo rosso or oak leaf salad.
3. Instead of vegetable broth, simply vary with orange juice. Since the oil usually used for dressings is partially replaced by vegetable stock, a light dressing is obtained in combination with sweetener. Can be kept in a screw-top jar / bottle in the refrigerator for at least 5 days. Makes about 350 ml.