Ingredients (use vegan versions):

• 3/4 cup water
• 1/4 cup balsamic vinegar
• 3 teaspoon capers
• 2 teaspoon vegan Dijon mustard
• 1-1/2 teaspoon dried bazil
• 1 Tbl. fresh parsley, chopped (optional)

Directions:

Combine the ingredients. Adjust vinegar to taste, since it has a stong
flavor. Store in a covered container in the refrigerator.
Makes 1 cup.

Recipe from Susan Powter’s Recipes.

Serves:

Tags: Vegan