This is an emulsified vinaigrette which pairs very well with mixed sturdy greens. Soy sauce is the magic ingredient here; it gives a depth of flavor without tasting the soy itself. Let the vinaigrette sit for at least 30 minutes, so the flavors can meld together. If the dressing is too thick, it may be thinned out with about a tablespoon of water. If the dressing separates, it may be pulled back with about a tablespoon of water.
Red Wine Vinegar And Soy Sauce Vinaigrette
Makes about 1/3 cup, 4 to 6 servings
- 2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon soy sauce
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
- 1 large garlic clove, peeled and sliced in half
1. Put the mustard in a small bowl and whisk in the vinegar, honey, soy sauce, salt and pepper. The mixture shoud be thick, well blended and creamy. Slowly add the olive oil bit by bit, whisking vigorously after each addition until emulsified. Transfer the vinaigrette to a covered container. Add the garlic clove and, with the cover on, shake the container a few times to infuse the dressing with the garlic. Set aside for one hour. Remove the garlic and discard.
STORAGE: The dressing may be stored in the refrigerator for up to three days. It may separate. (See about separation in the headnote.)
