Unrecipe of the Week: Asian Vinaigrette

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On Saturday night, I set out to make Ming Tsai’s Asian shallot vinaigrette to marinate fresh tuna, scallops and shrimp. I waited until I was all huddled in for the night, and was surprised to discover that I lacked most of the ingredients, first and foremost the shallots. Not one afraid to improvise, I used what I had and somehow it worked out just fine. It’s a little bit Asian by way of the soy sauce and rice wine vinegar, and very French, as it is a riff on the classic vinaigrette. The leftover portion is sitting in a jar in the refrigerator, waiting to flavor chicken, meat, sauteed vegetables, or top a green salad. Got an extra 2 or 3 minutes? Whip some up for dinner tonight!

Pouring a spoonful of olive oil

Asian Vinaigrette 

Place the ingredients in the blender (or if you are really lazy, in glass jar with a tight fitting lid)

1/2 cup of grainy Dijon mustard

1/4 cup soy sauce

1/4 cup of rice wine vinegar

a pinch of sugar

a tiny pinch of salt

black pepper to taste

With the motor running, drizzle in oil ( I used sunflower oil, but safflower, canola or any bland oil will work ) until it starts to emulsify. It will probably take 1/2 cup or so. If you are using a jar, shake it until it is fully mixed. It won’t thicken as much.

Feel free to add finely diced shallots, garlic or a dash of sriracha to give it an edge.

Use as a dressing or marinade and enjoy!

photos: Glasshouse Images

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