CHINESE MUSTARD VINAIGRETTE

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Chinese Mustard Vinaigrette image

This is the dressing used on Wolfgang Puck's Chinois Chicken Salad. He suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as I've done here.

Provided by Brookelynne26

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons Chinese mustard (Coleman's) or 2 teaspoons English mustard (Coleman's)
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
1 1/2 tablespoons honey
salt
black pepper
2 -3 tablespoons peanut oil

Steps:

  • Put all of the ingredients, except the peanut oil, in a blender or food processor and blend until smooth. With the machine running, slowly pour in the oil. Taste and adjust the seasonings according to taste.

Nutrition Facts : Calories 144.6, Fat 13.6, SaturatedFat 2.1, Sodium 84.1, Carbohydrate 6.6, Sugar 6.5, Protein 0.2

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