Instructions: Bring the stock or broth to a boil in a small saucepan. Remove from heat.

In a cup, dissolve the cornstarch in the water. Whisk into the broth to thicken it lightly. Bring the mixture to a boil, then set it aside to cool.

Cut the tomato into 1" chunks and place them in the bowl of a food processor. Add the scallions, balsamic vinegar, wine vinegar, mustard, paprika (sweet), salt, garlic, pepper and hot-pepper sauce. Process until smooth. Add the thickened broth and process briefly, until incorporated.

Transfer the dressing to a jar with a tight-fitting lid. Store, tightly covered, in the refrigerator for up to a week. Shake well before using.

This salad dressing contains very few calories and is practically fat-free,
so it can be served on salad greens as an extra dish with every meal. Make a large quantity of the dressing; it keeps well. Use 1-1/2 to 2 tablespoons
on each serving of lettuce or other greens.

Pats notes: Use as your base recipe. Use fresh garlic with the vinegar version of the recipe; otherwise use powder (with pepper and parsley, for example). Vary by adding or switching ingredients. Acids: blood red orange juice and apple; or tangy V8 and pear; try grapefruit and lime.Dried minced
onion, tomato, bell peppers, carrots, etc. Soy instead of salt. Grated horseradish or daikon. Herbs: oregano and basil; cilantro and oregano; tarragon and parsley; etc. Juice as seasoning: carrot, celery, apple, pear.

Jacques Pepins Simple and Healthy Cooking; Jacques Pepin (1994) Rodale.

NOTES : This works well with orange and apple juices instead of the vinegars.

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