This much-loved dressing is a Blue Ginger staple, on our menu since day one and probably there forever. It epitomizes the East-West culinary approach. Vinaigrette is, of course , the basic French salad dressing, a mixture of oil and vinegar to which mustard and sometimes shallots are added. For this Blue Ginger version, I use Chinese black and rice vinegars plus soy sauce, in addition to mustard and shallots, for cross-cultural flavor.
Makes 3 1⁄2 cups
Lasts 2 weeks, refrigerated
1 cup grainy mustard
8 medium shallots, roughly chopped (about 1 cup)
1⁄4 cup Chinese black vinegar, or balsamic vinegar
1⁄2 cup naturally brewed rice wine vinegar
1⁄4 cup soy sauce
2 tablespoons sugar
2 cups grapeseed oil or canola oil
Kosher salt and freshly ground black pepper to taste
In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.