From Ming Tsai's kitchen · Blue Ginger, Wellesley
blend · vinaigrette
NATIONAL AWARD WINNERPearlmill Shallot-Soy
From a national-award-winning chef
Ratio
GRAIN MUSTARD 240BALSAMIC 60RICE VIN 120SOY SAUCE 60GRAPESEED OIL 480
Ingredients
- GRAIN MUSTARD240 ml
- SHALLOT200 g
- BALSAMIC60 ml
- RICE VIN120 ml
- SOY SAUCE60 ml
- SUGAR25 g
- GRAPESEED OIL480 ml
- SALTto taste
- PEPPERto taste
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.