Sesame Vinaigrette

Ethnicity

 

Base Type

 

Course

 

Preparation Time

 

Difficulty

 

Serving Size

Refresh / Double it

Comments

Make in large batch, holds for 1 week. Makes 1 cup.  

Source

 

Source Description

Lemonade Cookbook, pg. 50  

Last Modified

2017-06-29  

User

1/2 Cup  Rice Vinegar 
2 Tablespoon Toasted Sesame Seeds, White 
1 Tablespoon minced, crushed Garlic 
1 Tablespoon  Dijon Mustard 
1 Tablespoon  Soy Sauce 
1/4 Cup  Canola Oil 
2 Tablespoon  Sesame Oil 
1 Teaspoon  Black Pepper 
            

Combine vinegar, sesame seeds, garlic, mustard, soy sauce and black pepper in bowl.
Whisk in Canola oil and sesame oil until well combined.
This vinaigrette will break, and will need to be shook prior to use on salad.