Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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

Jean Kressy
Recipe by Cooking Light May 2004

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
1 cup (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

21 calories; calories from fat 77%; fat 1.8g; saturated fat 0.2g; mono fat 1.2g; poly fat 0.1g; protein 0.3g; carbohydrates 1.3g; iron 0.1mg; sodium 199mg.
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