Pearlmill Shallot-Soy

Name: Pearlmill Shallot-Soy
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.

Ming Tsai's Pearlmill Shallot-Soy, from the published recipe.

Ratio

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

Ingredients

Grain Mustard — 1 cup grainy mustard (240 ml)
Shallot — 8 medium (~1 cup chopped) (200 g)
Balsamic — 1/4 cup Chinese black vinegar (or balsamic) (60 ml)
Rice Vinegar — 1/2 cup (120 ml)
Soy Sauce — 1/4 cup (60 ml)
Sugar — 2 Tbsp (25 g)
Grapeseed Oil — 2 cups (480 ml)
Salt — to taste
Pepper — to 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.

Companion jar

Pearlmill Shallot-Soy 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:

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Build the companion jar

First run is small.

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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.

Originally published as Shallot-Soy Vinaigrette.

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar