Saturday, 25 April 2015

A bright spark of summer any time of year #recipe: Versatile vinaigrette

Posted By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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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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