Cornstarch, commonly used as a thickening agent, gives this red wine vinaigrette body so it can better coat a salad.
Cooking Light MAY 2004
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.
Go to full version of
Roasted Garlic Vinaigrette recipe
