Spicy ginger vinaigrette

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Fresh gingeroot; finely chopped
3 Cloves garlic; minced
1 Shallot; finely chopped
1 teaspoon Brown sugar
1 tablespoon Soy sayce
¼ cup Seasoned rice vinegar
1 tablespoon Lemon juice
¼ teaspoon Dried pepper
¼ teaspoon Five-spice powder
½ teaspoon Salt
Fresh black pepper to taste
1 cup Vegetable oil

Directions

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 Recipe by: Gourmet Magazine - December 1994 Posted to recipelu-digest Volume 01 Number 320 by RecipeLu <recipelu@...> on Nov 28, 1997

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