Soy-Balsamic Vinaigrette

Name: Soy-Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 950 ml
Cuisine: Asian
Ingredients: 10 g Garlic; 10 ml Dijon Mustard; 30 g Shallot; 473 ml Canola Oil; 237 ml Olive Oil; 90 ml Balsamic; 90 ml Sherry Vinegar; 60 ml Soy Sauce; 2 g Salt; 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.

Soy-Balsamic from a national-award-winning chef.

Ratio

Dijon Mustard 10 mlCanola Oil 473 mlOlive Oil 237 mlBalsamic 90 mlSherry Vinegar 90 mlSoy Sauce 60 ml

Ingredients

Garlic — 10 g
Dijon Mustard — 10 ml
Shallot — 30 g
Canola Oil — 473 ml
Olive Oil — 237 ml
Balsamic — 90 ml
Sherry Vinegar — 90 ml
Soy Sauce — 60 ml
Salt — 2 g
Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Dijon Mustard, Canola Oil, Olive Oil, Balsamic, Sherry Vinegar, Soy Sauce.
Add finishing notes: Garlic, Shallot, Salt, Pepper.
Cap the jar and shake until emulsified.

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?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from J. Kenji López-Alt / Serious Eats (published as “Soy-Balsamic Vinaigrette”). Full citation lives in Provenance.

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