Citrus-Mint Syrup
Makes about 2 cups
 

• Juice of 2 medium oranges
• Juice of 1 lemon
• Juice of 2 limes
• 1 tablespoon naturally brewed soy sauce
• 1 tablespoon Dijon mustard
• 1/4 cup fresh mint leaves
• 1/4 cup grapeseed or canola oil
• Kosher salt and freshly ground black pepper

In a medium nonreactive saucepan, combine orange, lemon and limes juices and soy sauce and bring to a boil over medium heat. Reduce heat and simmer until mixture is reduced by half, about 10-12 minutes. Cool to room temperature. Transfer soy-citrus mixture to a blender, add mustard and mint and season with salt and pepper. Blend on high until incorporated, then carefully remove plastic plug in top of blender. Slowly add in grapeseed oil, forming an emulsion. Check for flavor, season if necessary and store in fridge in an air-tight container, or use in recipes.