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Shallot-Soy Vinaigrette

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.

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  • 1 cup grainy Mustard

  • 8 medium roughly chopped shallots about 1 cup

  • 0.25 cup Chinese black vinegar or Balsamic vinegar

  • 0.5 cup naturally brewed rice wine vinegar

  • 0.25 cup Soy sauce

  • 2 tablespoons Sugar

  • 2 cups grapeseed oil or canola oil

  • Kosher salt

  • Ground black Pepper


  • 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.

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