Ingredients
- 2/3 cup water
- 2 tablespoons balsamic vinegar
- 1/2-3/4 teaspoon worcestershire sauce
- 1 1/2 teaspoons dijon mustard
- 2 (1 g) packets sugar substitute (splenda)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder (optional)
Recipe
- 1 mix all the ingredients in a jar fitted with a lid and shake up until combined.
- 2 keep refridgerated in airtight container.
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