Shallot-Soy Vinaigrette

Submitted 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."

 

• Ready In: 10mins
• Ingredients: 9
• Yields: 3 1/2 cups

ingredients

• 1 cup grainy mustard
• 8 medium shallots, roughly chopped (About 1 Cup)
• 1⁄4 cup chinese black vinegar
• 1⁄2 cup naturally brewed rice wine vinegar
• 1⁄4 cup soy sauce
• 2 tablespoons sugar
• 2 cups grapeseed oil or 2 cups canola oil
• kosher salt
• ground black pepper

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.

Reviews

[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!

 

[CHILI SPICE]

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].

 

[Mama Cee Jay]

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

 

[allysonsvoice]

Excellent, thick dressing that was perfect on my spinach salad. (Might be a little heavy on field greens.) I substituted balsamic for black vinegar, as suggested, and it was delicious! Also reduced the amount of oil by 25% because I prefer more tang and the proportion was lovely.

 

[Sonya01]

this is so yummy. did a taste test tonight and will be having it on my salad tomorrow. thanks amanda Made for RECIPE SWAP #12 - January 2008