Hoisin Vinaigrette

Name: Hoisin Vinaigrette
Yield: Makes about ½ cup
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons light olive oil; 2 teaspoons peeled and minced fresh ginger or galangal; Kosher or sea salt and freshly ground pepper; 3 to 4 tablespoons fat-free chicken stock; 2 tablespoons white wine vinegar; 1 teaspoon Dijon or Chinese mustard; 2 teaspoons peeled and minced fresh ginger or galangal; 1 teaspoon minced garlic; 2½ tablespoons hoisin sauce; 1 teaspoon Dijon or Chinese mustard; 1½ teaspoons sodium-reduced soy sauce

Preparation info

Makes about
½ cup

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

2½ tablespoons hoisin sauce
1½ teaspoons sodium-reduced soy sauce
1

Garnish

Method

In a blender or food processor, combine the hoisin sauce, soy sauce, mustard, vinegar, garlic, ginger, olive oil, and chicken stock. Pulse 2 or 3 times to combine, adding enough stock for the desired consistency. Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 3 days.