Versatile Vinaigrette Recipes

Steps:

• 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.

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

Steps:

• Either whisk together all of the ingredients or whirl them in a blender for a few seconds.
• Vinaigrette will keep in the refrigerator for weeks. When cold, the oil tends to become milky-looking, partially solidified, so remove the dressing from the refrigerator and let it sit at room temperature for 15 to 20 minutes before serving.
• Add fresh or dried herbs. Whisk in 1 to 2 tablespoons of minced fresh dill, chives, tarragon, thyme, basil, mint, or marjoram, or 1/2 to 1 teaspoon of dried. For the best flavor, allow dried herbs to steep in the vinaigrette for at least half an hour.
• Add 2 tablespoons of toasted pecans. Purée all of the ingredients in a blender for about 30 seconds, until smooth and thick. (In this vinaigrette, we especially like balsamic vinegar or red or white wine vinegar.)