| 11. | Add a bit of roux to the warm stock while whisking.
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| 12. | Prepare the dressing, whisking the ingredients in a medium bowl.
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| 13. | Whisk in the water and continue whisking until sugar has dissolved.
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| 14. | Bring to boil over high heat, whisking to dissolve sugar.
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| 15. | Once peanut oil is added, begin whisking in olive oil.
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| 16. | Stir in broth and heat to boiling, whisking until thickened.
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| 17. | Slowly drizzle in the oil, whisking constantly until well blended.
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| 18. | Whisk in cornstarch mixture and boil 30 seconds, whisking constantly.
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| 19. | Make a vinaigrette by whisking together the vinegar and olive oil.
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| 20. | Raise heat and cook, whisking, until thickened and smooth.
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