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Monday, 16 June 2014

Versatile vinaigrette

Recipe contributed by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House

Cornstarch, commonly used in a thickening agent gives the red wine vinaigrette body, so it can better coat a salad. Store any remaining vinaigrette in a sealed container in the refrigerator for up to I week
1 cup vegetable broth
2 tsp. cornstarch
2 tsp. red wine vinegar
1 tsp. extra-virgin olive oil
1 tsp. sugar
1 tsp. salt
1/8 tsp. 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. emove from heat and stir in remaining ingredients. Store, cover in refrigerator for up to1 week. Whisk before serving. Yield 1 cup. Serving size; 2 tsp.

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