Shallot-Soy Vinaigrette

READY IN: 10mins
Recipe by AmandaInOz

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.

Top Review by Sharon123

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!

Ingredients Nutrition


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

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