https://www.lifestylefood.com.au/recipes/1032/shallotsoy-vinaigrette
LifestyleFOOD.com.au
Ming says: This much-loved dressing is a Blue Ginger staple, on our menu since day one, and probably there forever. It epitomizes the East-West culinary approach. Vinaigrette is, of course, the basic French salad dressing, a mixture of oil and vinegar to which mustard and sometimes shallots are added. For this Blue Ginger version, I use Chinese black and rice vinegars plus soy sauce, in addition to mustard and shallots, for cross-cultural flavor.
This works beautifully on everyday tossed greens and other impromptu salad combinations.
Like many vinaigrettes, the dressing doubles as a marinade for poultry, meat, and fish. For example, use it with peeled shrimp and scallops before grilling them.
For an intriguingly flavored cole slaw, marinate finely sliced red and/or white cabbage in the vinaigrette for 5 to 10 minutes.
... Read more.Ingredients
Method
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1.
In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.
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2.
With the machine running, slowly drizzle in the oil until an emulsion is formed.
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3.
Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
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4.
Use or store. Lasts 2 weeks, refrigerated.
Nutritional information
Nutritional analysis per serving (14 servings)
- Energy 326kj
- Fat Total 31g
- Saturated Fat 3g
- Protein 1g
- Carbohydrate 9g
- Sugar 5g
- Sodium 451mg
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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