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Gloss Broth

This is from Graham Kerr’s latest book. It goes especially well with steamed asparagus to give it a melted butter sheen.

1/2 cup vegetable stock
1 teaspoon balsamic vinegar
1/8 teaspoon turmeric
Dash of salt
1 teaspoon Arrowroot starch or cornstarch dissolved in 1 tablespoon stock

Combine all except slurry in small saucepan and bring to a boil. Stir in starch slurry and cook until thickened, less than 1 minute.