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Categories:
vegetable broth cornstarch red wine vinegar extravirgin olive oil sugar salt freshly ground black pepper
Viewed: 32 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- Note: Store remaining vinaigrette in refrigerator for up to a week.
- Dijon Vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.
- Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.
- 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.
