Shallot-Soy Vinaigrette
"From Ming Tsai's Simply Ming. If you cannot find Chinese Black Vinegar, use Balsamic. This works beautifully on everyday tossed greens and other impromptu salad combinations or as a marinade for poultry, meat, and fish."
photo by Sharon123
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
3 1/2 cups
ingredients
- 1 cup grainy mustard
- 8 medium shallots, roughly chopped (About 1 Cup)
- 1⁄4 cup chinese black vinegar
- 1⁄2 cup naturally brewed rice wine vinegar
- 1⁄4 cup soy sauce
- 2 tablespoons sugar
- 2 cups grapeseed oil or 2 cups canola oil
- kosher salt
- ground black pepper
directions
- In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.
- With the machine running, slowly drizzle in the oil until an emulsion is formed.
- Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
- Use or store. Lasts 2 weeks, refrigerated.
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Reviews
-
This turned out very thick, and after letting it sit for awhile, I loved the mustardy flavor! Thanks Amanda! Made for the Vegetarian Swap#4! -
OMG! So good. I (we) really enjoyed this vinaigrette. I followed the recipe to a "t". Nice balance between vinegar and oil. Will make again. Thanks! [Made for NZ/AUS recipe swap #20, Sept. 2008]. -
Lovely! Nice balance of flavors. I used balsamic and did not have to add any salt . Thanks for sharing. -
Excellent, thick dressing that was perfect on my spinach salad. (Might be a little heavy on field greens.) I substituted balsamic for black vinegar, as suggested, and it was delicious! Also reduced the amount of oil by 25% because I prefer more tang and the proportion was lovely. -
this is so yummy. did a taste test tonight and will be having it on my salad tomorrow. thanks amanda Made for RECIPE SWAP #12 - January 2008
Tweaks
-
Excellent, thick dressing that was perfect on my spinach salad. (Might be a little heavy on field greens.) I substituted balsamic for black vinegar, as suggested, and it was delicious! Also reduced the amount of oil by 25% because I prefer more tang and the proportion was lovely.
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