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    Spicy Ginger Vinaigrette


    Source of Recipe


    Gourmet Magazine - December 1994

    List of Ingredients




    1/3 c Fresh gingeroot finely chopped
    3 Cloves garlic minced
    1 Shallot finely chopped
    1 t Brown sugar
    1 tb Soy sayce
    1/4 c Seasoned rice vinegar
    1 tb Lemon juice
    1/4 ts Dried pepper
    1/4 ts Five-spice powder
    1/2 ts Salt
    Fresh black pepper to taste
    1 c Vegetable oil

    Recipe



    1. In a blender blend all ingredients except oil until smooth.
    2. With the motor running add oil in a stream and blend dressing until emulsified.
    3. Transfer vinaigrette to a jar with a tight fitting lid.

    Notes: Will keep for up to 1 week in the fridge. Makes about 2 cups

 

 

 

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