Chinese Mustard Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is the dressing used on Wolfgang Puck's Chinois Chicken Salad. He suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as I've done here. Ingredients:
2 teaspoons chinese mustard (coleman's) or 2 teaspoons english mustard (coleman's) |
1/4 cup rice wine vinegar |
1 teaspoon soy sauce |
2 tablespoons light sesame oil |
1 1/2 tablespoons honey |
salt |
black pepper |
2 -3 tablespoons peanut oil |
Directions:
1. Put all of the ingredients, except the peanut oil, in a blender or food processor and blend until smooth. With the machine running, slowly pour in the oil. Taste and adjust the seasonings according to taste.
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