Versatile Vinaigrette - cooking recipe

Ingredients

1 cup vegetable broth
2 teaspoons cornstarch
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Preparation

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.
Dressing can be stored in the refrigerator for up to a week.