Randy Mayor; Lydia DeGaris-Pursell
Yield
1 cup (serving size: 2 tablespoons)

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

How to Make It

Step 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.

Step 2

Note: Store remaining vinaigrette in refrigerator for up to a week.

Step 3

Dijon Vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.

Step 4

Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.

Step 5

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.

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