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.
- 236.59 ml grainy mustard
- 8 medium shallots, roughly chopped (About 1 Cup)
- 59.14 ml chinese black vinegar
- 118.29 ml naturally brewed rice wine vinegar
- 59.14 ml soy sauce
- 29.58 ml sugar
- 473.18 ml grapeseed oil or 473.18 ml canola oil
- kosher salt
- ground black pepper
Directions See How It's Made
- 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.