Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions.
This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.
Recipe Details
Soy Vinaigrette Recipe
Ingredients
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2 tablespoons sherry vinegar
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2 tablespoons white vinegar
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1 tablespoon soy sauce
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4 teaspoons Dijon mustard
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1/2 cup canola oil
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1 small shallot, finely minced (about 1 tablespoon)
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1 clove garlic, microplaned (about 1 teaspoon)
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1/4 cup extra-virgin olive oil
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
Directions
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Combine all ingredients in small container or squeeze bottle. Seal container and shake vigorously until emulsified. Shake again before each use.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
186 | Calories |
20g | Fat |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 186 |
% Daily Value* | |
Total Fat 20g | 26% |
Saturated Fat 2g | 10% |
Cholesterol 0mg | 0% |
Sodium 310mg | 13% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 0g | |
Vitamin C 0mg | 1% |
Calcium 4mg | 0% |
Iron 0mg | 1% |
Potassium 21mg | 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. |