Shallot-Soy Vinaigrette

Name: Shallot-Soy Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 3½ cups (840 ml)
Cuisine: Asian
Ingredients: 1 cup grainy mustard (240 ml) Grain Mustard; 8 medium (~1 cup chopped) (200 g) Shallot; 1/4 cup Chinese black vinegar (or balsamic) (60 ml) Balsamic; 1/2 cup (120 ml) Rice Vinegar; 1/4 cup (60 ml) Soy Sauce; 2 Tbsp (25 g) Sugar; 2 cups (480 ml) Grapeseed Oil; to taste Salt; to taste Pepper

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

MARINADE · GREENS & CHICKEN/FISH MARINADE

In the published recipe, this is the marinade for Food.com reprint.

Ming Tsai's shallot-soy vinaigrette for greens, marinades.

On the jar

SHALLOT-SOY

Method: blend
Yield: about 3½ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Grain Mustard 240 mlBalsamic 60 mlRice Vinegar 120 mlSoy Sauce 60 mlGrapeseed Oil 480 ml

Ingredients

Grain Mustard1 cup grainy mustard (240 ml)
Shallot8 medium (~1 cup chopped) (200 g)
Balsamic1/4 cup Chinese black vinegar (or balsamic) (60 ml)
Rice Vinegar1/2 cup (120 ml)
Soy Sauce1/4 cup (60 ml)
Sugar2 Tbsp (25 g)
Grapeseed Oil2 cups (480 ml)
Saltto taste
Pepperto taste

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

Shallot-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:

4 kitchens · 4 stars · 4 national awards

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

East-West / Chinese-American chef formerly of Blue Ginger in Wellesley; James Beard Best Chef: Northeast and Who's Who. Television host bridging Chinese technique and New England ingredients.

Adapted from a recipe published by Ming Tsai in Ming Tsai Simply Ming (Food.com reprint).

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 Ming Tsai Simply Ming (Food.com reprint) (published as “Shallot-Soy 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.

Companion jar