Soy Vinaigrette Recipe

by
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.
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J. Kenji López-Alt
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

3.5

(3)

Active: 3 mins
Total: 3 mins
Makes: 1 cup of vinaigrette

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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.

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