Soy-Balsamic Vinaigrette

Name: Soy-Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 4 cups (950 ml)
Cuisine: Asian
Ingredients: 2 medium cloves garlic minced/grated Garlic; 2 tsp (10 ml) Dijon Dijon Mustard; 1 small shallot minced/grated Shallot; 2 cups (473 ml) canola Canola Oil; 1 cup (237 ml) EVOO Olive Oil; 6 Tbsp balsamic (90 ml) Balsamic; 6 Tbsp sherry vinegar (90 ml) Sherry Vinegar; 4 Tbsp soy sauce (60 ml) Soy Sauce; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published J. Kenji López-Alt recipe. Not affiliated with, sponsored by, or endorsed by J. Kenji López-Alt.

DRESSING · HEARTY GREENS & GRAIN BOWLS

A dressing for hearty greens & grain bowls.

Kenji López-Alt's soy-balsamic vinaigrette for hearty greens.

On the jar

SOY-BALSAMIC

Method: shake
Yield: about 4 cups
Ingredients: 10
Jar batch: 0.25× recipe

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Ratio

CANOLA OIL 473 mlOLIVE OIL 237 mlBALSAMIC 90 mlSHERRY VINEGAR 90 mlSOY SAUCE 60 ml

Ingredients

Garlic2 medium cloves garlic minced/grated
Dijon Mustard2 tsp (10 ml) Dijon
Shallot1 small shallot minced/grated
Canola Oil2 cups (473 ml) canola
Olive Oil1 cup (237 ml) EVOO
Balsamic6 Tbsp balsamic (90 ml)
Sherry Vinegar6 Tbsp sherry vinegar (90 ml)
Soy Sauce4 Tbsp soy sauce (60 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): CANOLA OIL, OLIVE OIL, BALSAMIC, SHERRY VINEGAR, SOY SAUCE.
Season to finish: GARLIC (½ clove), SHALLOT (¼ shallot), SALT (to taste), PEPPER (to taste), DIJON (about ½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 10 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 stars · 3 national awards

Soy-Balsamic VinaigretteNATIONAL AWARD WINNEROn the jar: SOY-BALSAMIC
Simple VinaigretteNATIONAL AWARD WINNEROn the jar: SIMPLE
Walnut VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-MUSTAR
Ginger Vinaigrette★★★ KITCHENOn the jar: GINGER-SOY

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Provenance

J. Kenji López-Alt is a cookbook author working in Food science / wok cookery; recognized with James Beard Book Award: Single Subject 2023 (The Wok); James Beard Book Award: General Cooking 2016 (The Food Lab).

Adapted from a J. Kenji López-Alt recipe (J. Kenji López-Alt / Serious Eats).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.25× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 J. Kenji López-Alt / Serious Eats (published as “Soy-Balsamic Vinaigrette”). 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.

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