2 tbsp. cornstarch
7 tbsp. plus 2 tsp. white wine vinegar
1/4 red bell pepper, seeded and minced
2 shallots, minced
2 cloves garlic, minced
2 tbsp. Dijon mustard
1 tbsp. honey
1 tsp. salt
1/2 tsp. minced fresh Italian parsley
1/2 tsp. paprika
1/8 tsp. freshly ground black pepper

In a small bowl, dissolve cornstarch in 1/4 cup water. In a saucepan, bring 1 3/4 cups water to a boil. Add the cornstarch mixture and whisk until thickened and clear. Let cool and stir in remaining ingredients. Store in the refrigerator; keeps for several days. Makes 3 cups.