Ingredients

1 cup chicken stock
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
3 tablespoons red wine vinegar
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon sugar
1/2 clove garlic, minced
4 teaspoons olive oil
1 tablespoon mixed fresh herbs (cilantro, chives, basil or parsley)
Salt and freshly ground pepper to taste

Directions

Bring chicken stock to a boil; whisk in the dissolved cornstarch until thickened and cool. Combine vinegar, lemon juice, dry mustard, sugar and garlic in a small bowl, whisking until the mustard and sugar are dissolved. Whisk the thickened chicken stock into the mixture, then whisk in the olive oil, bit by bit. Add herbs and season to taste. (The dressing will get very thick when refrigerated, so leave at room temperature one hour before serving; it may be refrigerated up to one week.) Makes 1 1/4 cups.

Each 1/4 cup serving contains 79 calories; 5 gm fat; 205 mg sodium; 15 mg cholesterol.