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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 1/2 quarts lime juice |
6 cups sugar |
1 1/2 cups honey |
8 bunches scallions, green part only chopped |
20 garlic cloves, smashed |
20 shallots, sliced thinly |
1/2 pound ginger, sliced thinly |
2 quarts rice wine vinegar |
1/2 quart lemon juice |
6 quarts orange juice |
5 quarts pineapple juice |
1 habenero pepper, seeds removed and sliced thinly |
1 1/2 cup sesame oil |
3 1/2 cup canola oil |
3 ounces soy sauce |
Directions:
1. In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
2. Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4.
3. Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.
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