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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