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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cornstarch, commonly used as a thickening agent, gives this red wine vinaigrette body so it can better coat a salad. Ingredients:
1 cup vegetable broth |
2 teaspoons cornstarch |
2 tablespoons red wine vinegar |
1 tablespoon extravirgin olive oil |
1 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in the remaining ingredients. Cover and chill. Stir before using.
2. Note: Store remaining vinaigrette in refrigerator for up to a week.
3. Dijon Vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.
4. Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.
5. Cumin-Lime Vinaigrette: Omit vinegar. Add 3 tablespoons fresh lime juice and 1/4 teaspoon ground cumin to broth mixture with oil and remaining ingredients.
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