Dijon Vinaigrette

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Cornstarch, commonly used as a thickening agent, gives this red wine vinaigrette body so it can better coat a salad.
1 cup (serving size: 2 tablespoons)


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1 cup vegetable broth
2 teaspoons cornstarch
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
2 teaspoons Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


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.

Created date

April 2004

Nutritional Information

Calories 23
Caloriesfromfat 74 %
Fat 1.9 g
Satfat 0.2 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 0.3 g
Carbohydrate 1.4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 230 mg
Calcium 2 mg