From Ming Tsai's Simply Ming. If you cannot find Chinese Black Vinegar, use Balsamic. This works beautifully on everyday tossed greens and other impromptu salad combinations or as a marinade for poultry, meat, and fish.

Ingredients

cup grainy mustard↗1
medium shallots, roughly chopped (About 1 Cup)↗8
cup chinese black vinegar↗1⁄4
cup naturally brewed rice wine vinegar↗1⁄2
cup soy sauce↗1⁄4
tablespoons sugar↗2
cups grapeseed oil or 2 cups canola oil↗2
kosher salt↗
ground black pepper↗

Step-by-step instructions

1
In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.
2
With the machine running, slowly drizzle in the oil until an emulsion is formed.
3
Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
4
Use or store. Lasts 2 weeks, refrigerated.

Source: food.com

Original recipe ↗

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