Dijon Mustard and Balsamic Vinaigrette

2 tablespoon plus 2 teaspoons Dijon-mustard

¼ cup extra-virgin olive oil

1/8 teaspoon xanthan gum

4 tablespoons balsamic vinegar

¾ cup slightly-thickened low-sodium chicken broth (see note)

1 small shallot finely minced (about 2 tablespoons)

1 teaspoon dried basil leaves, crumbled

1 teaspoon sea salt

½ teaspoon fresh-ground black pepper

In a medium nonreactive bowl slowly add and whisk olive oil into mustard until combined. Add xanthan gum and whisk into olive oil mixture. Add balsamic vinegar, chicken broth, shallot, basil, salt and black pepper and whisk other until combined.

Makes about 1¼ cups dressing.

Cook’s note: To make slightly thickened chicken broth: Bring ½ cup minus 2 tablespoons fat-free, reduced-sodium chicken broth to a boil in a small saucepan over high heat. In a small bowl whisk together 2 tablespoons broth and 1½ teaspoons cornstarch. Gradually whisk the cornstarch mixture into the boiling broth. Boil until the broth is slightly thickened, about 10-15 seconds. Let cool before using. Using white balsamic vinegar will change the color of this dressing without changing the flavor profile significantly.

Nutrition values per 2 tablespoons: 62 calories (83 percent from fat), 5.7 g fat (0.7 g saturated fat), 1.6 g carbohydrates, trace of fiber, 0.2 g protein, 0 cholesterol, 385 mg sodium.

SaltSense: Omitting the added salt reduces sodium per serving to 152 mg.