Total Time
10mins
Prep 5 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

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!

5 5

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].

5 5

Lovely! Nice balance of flavors. I used balsamic and did not have to add any salt . Thanks for sharing.