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!
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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Tags: Asian Vinaigrette, dijon mustard, marinade, Ming Tsai, oil, rice wine vinegar, salad dressing, soy sauce
Indigo jones 
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