Black Asian Vinaigrette

Ingredients

  • 3 and 1/3 cup black Asian vinegar
  • 3/4 cup black soy sauce
  • 1/4 cup of mushroom soy sauce
  • 3 and 1/2 tb rice wine vinegar
  • 3 and 1/2 tb rice wine vinegar
  • 3 and 1/2 tb of sake
  • 2 tb minced ginger
  • 2 tsp garlic minced
  • 1 tbs scallions, chopped
  • Kosher salt and fresh cracked black pepper to taste
This is perfect dip with an Asian flair for egg or spring rolls.

  • In a non reactive bowl whisk together all ingredients and place in individual dipping bowls.
  • Extra may be refrigerated for up to two weeks.

 

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