Nov 1, 2007

My recipe for a French and Japanese influenced Vinaigrette

Here is my recipe for a nice lemony and thick vinaigrette with a little kick. You can store it in a squeeze bottle for a couple of weeks.
I enjoy it with a mix salad with blue cheese sprinkled, bites of pears and some walnut chuncks.

I also add some sheets of seaweed (nori in Japanese or kim in Korean) ciselées (sheets or leaves rolled in and thinly cut in long stripes...).

  • 10 TBS of vegetable oil
  • 1 tsp of Dijon Mustard
  • 1 TBS of Ponzu sauce
  • Salt & Pepper
  • 1 smashed garlic clove
  • A drop of Sesame oil (opt.)

Ponzu sauce is made of Dashi* sauce, Soy sauce, Mirin** and Sake.

The easiest way to do it is to use an already made Ponzu Sauce (you can easily find Kikkoman Ponzu in any supermarket).

For the mustard, please use a real French Dijon mustard, the more commun brand being Maille, not those imitations.

*Mirin is a Japanese seasoning made of rice, sake and sugar.

**Dashi is a stock used in Japan cooking made of bonite flake and seaweed.

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