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.
Provided by AmandaInOz
Categories Salad Dressings
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.
- With the machine running, slowly drizzle in the oil until an emulsion is formed.
- Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
- Use or store. Lasts 2 weeks, refrigerated.
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