This is from Graham Kerr’s latest book.  It goes especially well with
 steamed asparagus to give it a melted butter sheen (I had it last night).
 
 Gloss Broth
 
 1/2 cup vegetable stock
 1 teaspoon balsamic vinegar
 1/8 teaspoon turmeric
 dash of salt
 1 teaspoon Arrowroot starch or cornstarch dissolved
   in 1 Tablespoon of stock (slurry)
 
 Combine all except slurry in small saucepan and bring to a boil.  Stir in
 starch slurry and cook until thickened, less than 1 minute.