Shallot-Soy Vinaigrette

1. 1

   In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and puree.

2. 2

   With the machine running, slowly drizzle in the oil until an emulsion is formed.

3. 3

   Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.

4. 4

   Use or store. Lasts 2 weeks, refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.