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