Prep 0 mins
Cook 5 mins
This is the dressing used on Wolfgang Puck's Chinois Chicken Salad. He suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as I've done here.
- 2 teaspoons Chinese mustard (Coleman's) or 2 teaspoons English mustard (Coleman's)
- 1⁄4 cup rice wine vinegar
- 1 teaspoon soy sauce
- 2 tablespoons light sesame oil
- 1 1⁄2 tablespoons honey
- black pepper
- 2 -3 tablespoons peanut oil
- Put all of the ingredients, except the peanut oil, in a blender or food processor and blend until smooth. With the machine running, slowly pour in the oil. Taste and adjust the seasonings according to taste.
As this recipe is posted here, it is way too tart as a salad dressing and I went looking for the original recipe on foodnet work posted by Puck to see if there was the way it is being served ie with something sweet like candy pecans or walnuts with chicken salad to offset the ultra tartness of this recipe and found there was one main ingredient missing here - 1 1/2 T honey. After adding the honey, this was a tasty salad dressing worthy of 4 stars for poached chicken and green salad. Thanks for posting!
This is a great vinaigrette! Loved the addition of honey, and found it really good with the soy sauce/sesame oil, and rice vinegar. I made a lovely chopped salad, with topped with fresh salmon, and this was so yummy! Thank you for sharing this, will make again! Made for Chinese New Year, Tag Game 2012