Soy-Balsamic Vinaigrette Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
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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.

Recipe Facts

5

(5)

Active: 3 mins
Total: 3 mins
Serves: 32 servings
Makes: 1 quart

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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. 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.

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Nutrition Facts (per serving)
187 Calories
20g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 187
% Daily Value*
Total Fat 20g 26%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 139mg 6%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 0g
Vitamin C 0mg 1%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 23mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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