Soy-Balsamic Vinaigrette

Soy-Balsamic Vinaigrette

Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio of ingredients, scaling down to fit in one bottle. Cover the top and shake before each use.

  • Yield:Makes 1 quart
  • Active time: 3 minutes
  • Total time:3 minutes
  • Rated:

Ingredients

  • 2 cloves garlic, grated on a microplane grater
  • 2 teaspoons dijon mustard
  • 1 small shallot, grated on a microplane grater
  • 2 cups canola oil
  • 1 cup extra-virgin olive oil
  • 6 tablespoons Balsamic vinegar
  • 6 tablespoons Sherry vinegar
  • 4 tablespoons soy sauce
  • Kosher salt and freshly ground black pepper to taste

Directions

  1. 1.

    Combine all ingredients in a large bowl and whisk. Season to taste with salt and pepper. Transfer to sealed container. Shake vigorously to emulsify before each use.