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| A balanced Asian dipping sauce that you'll find complimentary to seafood, pot stickers, and so much more... |
Posted by Sandra
INGREDIENTS:
¼ cup rice vinegar
1-1/2 teaspoons low-sodium soy sauce½ teaspoon dijon mustard
1 small garlic clove, grated
1 teaspoon fresh ginger, grated
Pinch of red pepper flakes
1/3 cup olive oil
METHOD:
In a small bowl, whisk all the ingredients, except the olive oil. Add olive oil in a slow and steady stream until emulsified, and use to your heart's content. Refrigerate for up to one week.
This is great as a marinade, salad dressing with chicken, or as a dipping sauce for many things, such as scallops, wontons, etc.
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