Soy 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

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 Facts

Active: 3 mins
Total: 3 mins
Serves: 8 servings
Makes: 1 cup

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Ingredients

  • 2 tablespoons sherry vinegar

  • 2 tablespoons white vinegar

  • 1 tablespoon soy sauce

  • 4 teaspoons Dijon mustard

  • 1/2 cup canola oil

  • 1 small shallot, finely minced (about 1 tablespoon)

  • 1 clove garlic, microplaned (about 1 teaspoon)

  • 1/4 cup extra-virgin olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Directions

  1. 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
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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