There is a quiet satisfaction in making your own dressing. It takes only moments, but the result is far superior to anything that has been sitting on a grocery store shelf for months.
This vinaigrette relies on the deep, toasted notes of dark sesame oil and the bright, spicy kick of freshly grated ginger. The rice wine vinegar provides a gentle acidity that cuts through the oil without being harsh. It shakes together in a simple mason jar, creating an emulsified dressing that is perfect for bitter greens, cold noodle salads, or even as a marinade for grilled chicken or pork. It is a pantry staple that brings immediate life to a simple bowl of vegetables.
The Recipe
Yields: About 1 1/2 cups | Prep time: 5 minutes
Ingredients
- 1 cup vegetable oil (or a neutral oil like grapeseed)
- 1/3 cup rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons dark sesame oil
- 2 teaspoons dry mustard
- 4 teaspoons sugar
- 2 teaspoons grated fresh ginger
Instructions
1. Combine Select a glass jar with a tight-fitting lid (a pint-sized mason jar works perfectly for this). Add the vegetable oil, rice wine vinegar, soy sauce, dark sesame oil, dry mustard, sugar, and grated fresh ginger directly into the jar.
2. Emulsify Screw the lid on tightly. Shake the jar vigorously for about 30 seconds. You want the sugar to dissolve completely and the oil and vinegar to emulsify into a creamy, consistent liquid.
3. Chill and Serve Store the jar in the refrigerator to chill before serving. The flavors will continue to meld as it sits. Give it a good shake before each use, as natural separation will occur.
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Sesame & Fresh Ginger Vinaigrette
This homemade vinaigrette shakes together in seconds. Made with dark sesame oil, fresh ginger, and rice wine vinegar, it adds a savory, nutty kick to salads and noodle dishes. It is fresh, simple, and far better than store-bought.
Ingredients
Instructions
Combine
-
Select a glass jar with a tight-fitting lid (a pint-sized mason jar works perfectly for this). Add the vegetable oil, rice wine vinegar, soy sauce, dark sesame oil, dry mustard, sugar, and grated fresh ginger directly into the jar.
Emulsify
-
Screw the lid on tightly. Shake the jar vigorously for about 30 seconds. You want the sugar to dissolve completely and the oil and vinegar to emulsify into a creamy, consistent liquid.
Chill and Serve
-
Store the jar in the refrigerator to chill before serving. The flavors will continue to meld as it sits. Give it a good shake before each use, as natural separation will occur.
