Versatile Vinaigrette

Versatile Vinaigrette Recipe
Randy Mayor; Lydia DeGaris-Pursell
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)

Recipe from

Cooking Light

Nutritional Information

Calories 21
Caloriesfromfat 77 %
Fat 1.8 g
Satfat 0.2 g
Monofat 1.2 g
Polyfat 0.1 g
Protein 0.3 g
Carbohydrate 1.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 199 mg
Calcium 0.0 mg


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


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.

Jean Kressy,

Cooking Light

May 2004
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