Like the Super Bowl Wings, this is not really a Chinese recipe, but it does go great on salads or veggies if you’re looking for an Asian twist on a meal – yummy on seaweed salad, also great with grilled salmon – use as a marinade, then drizzle a little fresh dressing on after it’s grilled! The recipe is based on what is really a “template” for a basic vinaigrette: 1 part acid to 3 parts oil, plus 1/3 part emulsifier (the mustard) and some seasonings. With that in mind, you can now create a variety of vinaigrettes to pair with any theme – you’ll be saving lots of money on salad dressing AND you’ll avoid the massive amounts of artificial ingredients most store-bought dressings contain!
- 2 T rice or apple cider vinegar
- 1 T fresh ginger root juice – you can grate the ginger and squeeze it or use a juicer if you’re going to be making more for another use.
- 1 tsp light soy sauce or miso paste (optional)
- 1 tsp dried or Dijon mustard
- 5-6 T neutral-flavored oil, such as safflower
- 2-3 T sesame oil
- salt and freshly ground white pepper to taste
- 1 T toasted sesame seeds – a mix of black and white is nice, or just one type is fine.
- In a small bowl, combine the vinegar, ginger juice, soy sauce or miso (optional), and mustard, whisking well to combine thoroughly.
- Combine the oils in a measuring cup – start with the lesser amount, in case you don’t need it all.
- You’ll need both hands next, so be sure your bowl in not moving around by placing it on a kitchen towel. As you tapidly whisk the vinegar mixture continuously, GRADUALLY add the oil mixture, first a drop at a time, then in a thin stream. The oil should be incorporated into the dressing immediately – if it is separating, stop adding oil and whisk rapidly to get the emulsification set up before you start adding oil again. Taste for acidity – if it’s too acid, add the remaining oil, still whisking rapidly.
- Adjust seasoning, add the sesame seeds, and you’re ready to use your dressing. A properly emulsified vinaigrette should stay together, but if it separates, you can either shake it well in a tightly covered jar or pour off the oil and re-emulsify it.
This recipe makes a lot of dressing, so if you’re not going to use it all, leave the sesame seeds out until you’re ready to use it; otherwise, they’ll become soggy and tasteless.