Soy Ginger Vinaigrette
Servings
4Serving size
about 2 tablespoonsThis recipe can be multiplied and will keep well, refrigerated, for 3-4 days.
Ingredients
| 2 Tbsp. Olive oil (divided) |
| 1 Large Shallots, raw (finely minced) |
| 1 clove Garlic, raw (finely minced) |
| 1 Tbsp. Ginger root, raw (peeled and finely minced) |
| 1 Tbsp. White wine vinegar |
| 2 tsp. Dijon mustard |
| 2 tsp.. Maple syrup |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 to taste Black pepper |
Instructions
Add 1 tablespoon of olive oil to the pan and then the shallots, garlic and ginger. Reduce heat to medium.
Cook for about 5 minutes until the shallots are slightly translucent and remove from the heat to cool. Adjust the heat, if needed, to prevent the garlic from browning.
Use a rubber spatula and remove all of the shallot mixture, including the oil, to a small mixing bowl.
Add the remaining tablespoon of olive oil, vinegar, mustard, maple syrup, soy sauce and pepper.
Whisk until smooth.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a bold vinaigrette that can work well on salads but can also be used as a topping for grilled tuna or chicken.