|Fresh lemon juice||1 Tablespoon|
|Wine||1 Tablespoon (or cider vinegar)|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Cayenne pepper||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Olive oil||1 Tablespoon|
1. In a small nonreactive saucepan, stir together 1/2 cup of water with the cornstarch, lemon juice and vinegar until the cornstarch dissolves. Stir in the basil, oregano, paprika, cayenne, salt and black pepper. Place over moderate heat and, stirring or whisking constantly, bring to a boil. Lower the heat and simmer for 30 seconds. Remove from the heat and stir in the olive oil. Let cool to room temperature. Use right away or cover and refrigerate for up to a week.