One of my (as well as my friends) favorite dip sauces for dim sum, and the like, has sesame oil, floated on top of half soy sauce (half light and half dark) and half Chenkiang vinegar, plus minced garlic and ginger, plus various hot ingredients, for those that want it (I usually make one bowl of each). The sesame oil is about 1/4" thick, at first, and sometimes I add more, if it seems to be thinning.I made a very simple, but tasty dipping sauce tonight. Soy sauce, a little bit of ginger, a pinch of white pepper, and a small amount of toasted sesame oil. The sesame oil was subtle, but nice.
for how long in the fridge?