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    Balsamic Vinaigrette


    Source of Recipe


    Cooking Light, May 1995, page 84

    List of Ingredients





    1 cup low-salt chicken broth
    2 teaspoons cornstarch
    1 clove garlic -- minced
    1/4 cup white wine vinegar
    3 tablespoons balsamic vinegar
    1 teaspoon Dijon mustard
    1/2 teaspoon dried basil

    Recipe



    Combine broth, cornstarch, and garlic in a small saucepan, and stir well. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and stir in remaining ingredients. Pour into a small bowl; cover and chill. Yield: 1-1/2 cups

 

 

 

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