Shallot-Soy Vinaigrette

5.0(5)

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.

by AmandaInOz·published 2007-11-27

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Salad Dressings

Servings

3 1/2 cups

Total time

10 min

prep 5 min

Calories / serving

1205 kcal

Ingredients (9)

serves

1 cup grainy mustardmustard
8 medium shallots, roughly chopped (About 1 Cup)shallot
1/4 cup chinese black vinegarvinegar
1/2 cup naturally brewed rice wine vinegarvinegar
1/4 cup soy saucesoy-sauce
2 tablespoons sugarsugar
2 cups grapeseed oil or 2 cups canola oiloil
kosher saltsalt
ground black pepperpepper

Instructions (4 steps)

01In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.
02With the machine running, slowly drizzle in the oil until an emulsion is formed.
03Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
04Use or store. Lasts 2 weeks, refrigerated.

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