Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Asian Vinaigrette

Preparation info

  • 8 fl oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Garlic clove, peeled ¼

Method

Procedure

Preparation

  1. Using a juice extractor or garlic press, juice the garlic and ginger.
  2. Combine the garlic and ginger juice, vinegar, sugar, soy sauce, scallion, and salt.
  3. Add the oil using the Basic or the Blende