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
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.
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.
I agree (has potential). This is a good base for a "diet" salad dressing but you have to use some imagination with it. For instance, I like the Dijon mustard recipe but add honey instead of sugar. I love the cumin-lime one (especially with avocado) but also add a little lime zest and chopped cilantro, neither of which adds any real calories, and without the sugar. I wonder how green peppercorns would be with enough plain yogurt to make it creamy?