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