Onion-Sesame-Soy Vinaigrette

Name: Onion-Sesame-Soy Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: Asian
Ingredients: about 1 onion (100 g) Onion; 1 Tbsp (15 ml) Soy Sauce; 1 Tbsp sesame oil (15 ml) Sesame Oil; 1 Tbsp rice vinegar (15 ml) Rice Vinegar; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 5 g Ginger

Independent adaptation of a publicly published Cyril Lignac recipe. Not affiliated with, sponsored by, or endorsed by Cyril Lignac.

DRESSING · LETTUCE & SHRIMP-AVOCADO SALADS

In the published recipe, this is the dressing for Tous en cuisine lineage.

Cyril Lignac's onion-sesame vinaigrette for salads.

On the jar

SESAME SOY

Method: blend
Yield: about ¾ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Soy Sauce 15 mlSesame Oil 15 mlRice Vinegar 15 mlDijon Mustard 5 ml

Ingredients

Onionabout 1 onion (100 g)
Soy Sauce1 Tbsp (15 ml)
Sesame Oil1 Tbsp sesame oil (15 ml)
Rice Vinegar1 Tbsp rice vinegar (15 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Ginger5 g

Where it sits

One of 719 vinaigrettes in the catalog, with 6 ingredients against a median of 6.

Its fat to acid ratio is 1:1, higher than 11% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is rice vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is sesame oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Onion-Sesame-Soy Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 1 national award

Asian Ginger-Soy Vinaigrette★ STARRED KITCHENOn the jar: GINGER-SOY
Curry Vinaigrette★ STARRED KITCHENOn the jar: CURRY
Wine Vinegar Hot Mustard Vinaigrette★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Cyril Lignac works in Modern French / TV cuisine at Le Quinzième; credentials include Michelin 1* (Le Quinzième, Paris, 2012-2019).

Originally published as Vinaigrette Oignon–Sésame–Soja.

Adapted from a Cyril Lignac recipe (Cyril Lignac / Modes & Travaux (Tous en cuisine lineage)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Cyril Lignac / Modes & Travaux (Tous en cuisine lineage) (published as “Vinaigrette Oignon–Sésame–Soja”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar