Spicy ginger vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Fresh gingeroot; finely chopped |
| 3 | Cloves garlic; minced | |
| 1 | Shallot; finely chopped | |
| 1 | teaspoon | Brown sugar |
| 1 | tablespoon | Soy sayce |
| ¼ | cup | Seasoned rice vinegar |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Dried pepper |
| ¼ | teaspoon | Five-spice powder |
| ½ | teaspoon | Salt |
| Fresh black pepper to taste | ||
| 1 | cup | Vegetable oil |
Directions
1. In a blender blend all ingredients except oil until smooth.
2. With the motor running add oil in a stream and blend dressing until emulsified.
3. Transfer vinaigrette to a jar with a tight fitting lid.
Notes: Will keep for up to 1 week in the fridge. Makes about 2 cups Recipe by: Gourmet Magazine - December 1994 Posted to recipelu-digest Volume 01 Number 320 by RecipeLu <recipelu@...> on Nov 28, 1997