Ingredients
-
1
-
8
-
1/4
-
1/2
-
1/4
-
2
-
2
-
-
-
-
-
-
-
-
Directions
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. |
