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Shallot Soy Vinaigrette

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Ingredients

Adjust Servings:
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

Nutritional information

1205
Calories
1141g
Calories From Fat
126.8g
Total Fat
12.1 g
Saturated Fat
0mg
Cholesterol
1951.9mg
Sodium
17.7g
Carbs
2.5g
Dietary Fiber
9.6g
Sugars
5.5g
Protein
902g
Serving Size (g)
1
Serving Size

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Shallot Soy Vinaigrette

Features:
    Cuisine:

    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.

    • 30 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Shallot-Soy Vinaigrette, 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., 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!


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    Steps

    1
    Done

    In a Blender or Food Processor, Combine the Mustard, Shallots, Vinegars, Soy Sauce, and Sugar and Pure.

    2
    Done

    With the Machine Running, Slowly Drizzle in the Oil Until an Emulsion Is Formed.

    3
    Done

    Season With Salt and Pepper, Remembering That not Much Salt Will Be Needed Because of the Soy Sauce.

    4
    Done

    Use or Store. Lasts 2 Weeks, Refrigerated.

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