Versatile Vinaigrette

Ingredients

• 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

Preparation

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.
2. Note: Store remaining vinaigrette in refrigerator for up to a week.
3. Dijon Vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.
4. Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.
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.