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Old 12-06-2004, 10:57 PM   #1
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Oriental Viniagrette REC

Here's a recipe I've been making at work lately. I've gotten rave reviews from guests and staff. Heck, my Sous Chef wanted a copy of the recipe!

I know some of the measurements are a little "odd". I decreased the yield from professional quantities to a size that's good for home. Just eyeball the measurements, or take your best guess.

Oriental Vinaigrette
Yields: 1 pt

½ c rice wine vinegar
1/6 c soy
1 1/6 c salad oil
1/6 c sesame oil
2 t ginger, fresh
1 ½ t black pepper
1/6 t garlic
1/3 t Tabasco
salt

Mix all ingredients except the oil, whisk until smooth. While whisking, slowly add the oil in a steady stream.

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Old 12-06-2004, 11:11 PM   #2
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sounds great!! the best thing is that I have all the ingredients on hand.
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Old 12-06-2004, 11:30 PM   #3
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Re: Oriental Viniagrette REC

Quote:
Originally Posted by AllenMI
Here's a recipe I've been making at work lately. I've gotten rave reviews from guests and staff. Heck, my Sous Chef wanted a copy of the recipe!

I know some of the measurements are a little "odd". I decreased the yield from professional quantities to a size that's good for home. Just eyeball the measurements, or take your best guess.

Oriental Vinaigrette
Yields: 1 pt

½ c rice wine vinegar
1/6 c soy
1 1/6 c salad oil
1/6 c sesame oil
2 t ginger, fresh
1 ½ t black pepper
1/6 t garlic
1/3 t Tabasco
salt

Mix all ingredients except the oil, whisk until smooth. While whisking, slowly add the oil in a steady stream.
think if you double the recipe the quantities come out pretty good...
seems like it ought to last in the frig okay?

Oriental Vinaigrette
Yields: 2 pts

1 c rice wine vinegar
1/3 c soy
2 1/3 c salad oil
1/3 c sesame oil
4 t ginger, fresh
1 T black pepper
1/3 t garlic (I would go with 1/2 t here)
2/3 t Tabasco (1/2 to 1 t depending on how much heat you like)
salt
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Old 12-07-2004, 11:56 PM   #4
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You're exactly right. The original recipe yields a quart or two. I cut it down for home use. Of course, if you really like it, and make a lot of salads with it, then by all means, make a larger quantity.

It's really fun when I try to cut down a salad dressing recipe where the original yields 4 GALLONS! Sometimes I get ingredients where I have to add "to taste" for the quantity. Of course, I haven't actually tried making a scaled-down recipe like that at home. Maybe I ought to make a batch of Caesar here soon, and get a head of Romaine :D
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Old 12-08-2004, 12:35 AM   #5
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Made it today. Not sorry I made 2 pints, it's great!!!
Thanks for cutting recipe down for us, and thanks for being so inventive!
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Old 12-09-2004, 08:37 PM   #6
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Allen, Try this for a little variation - use a bit of brown sugar, and some lime juice in the dressing in addition to all your other ingredients!
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Old 07-12-2006, 11:50 AM   #7
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this dressing sounds really yummy... i want to have a go, but wat kind of salad would go with it?
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Old 07-14-2006, 12:43 AM   #8
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It would be good as a dressing for shredded cabbage with some chopped peanuts, sliced green onion and diced cooked chicken. Or wonton strips or sliced almonds, diced cooked chicken, and mixed baby greens.
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