Dijon Vinaigrette

Cornstarch, commonly used as a thickening agent, gives this red wine vinaigrette body so it can better coat a salad.

Yield: 1 cup (serving size: 2 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 23
  • Calories from fat: 74%
  • Fat: 1.9g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.3g
  • Carbohydrate: 1.4g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 230mg
  • Calcium: 2mg

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Dijon Vinaigrette Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy