Bring garlic, sugar, salt, pepper, onions with 500 ml of water to a boil and cook until onions are soft. Blend well with a hand blender and strain to taste. Heat again. Mix cornstarch in 70 ml water, whisk into boiling liquid and bring to a good boil. (Caution: it bubbles, danger of splashing!)Let cool slightly.Then mix into the warm liquid beef broth, vegetable stock or water, mustard, jam and vinegar. Stir in the oil as for a mayonnaise with a blender or in a mixing bowl. Stir in a little more vinegar if needed or desired. (The sauce will be a little thin at first due to the heat, but will thicken). Dilute with water orstock depending on use, shake or stir well before using. Variations:By adding the following ingredients, you can always make your salad marinades varied and flavorful: ¿ lemon juice or orange juice, honey instead of sugar, a pinch of cinnamon¿ Worcestershire sauce, Tabasco sauce, chili¿ fresh herbs such as wild garlic, parsley, chives, dill, basil, sage, oregano, chervil or dried herbs¿ quality vinegars such as herb, elder, beer, Quality oil such as good olive oil, sunflower oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, linseed oil, rapeseed oil, pine nut oil, nut kernel oil or apricot kernel oil¿ Ice wine, boiled down reduced sherry, port wine, pernod, wheat or dark beer¿ pa
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