Add the vinegar, soy sauce, mustard, honey and shallot to a blender and blend until combined.
Remove the lid to the blender and slowly drizzle in the oil with the blender running on medium speed to emulsify. Season to taste with salt and white pepper.
3 Tbsp. balsamic vinegar (Pedro XO brand if possible)
5 tsp. low-sodium soy sauce
1 tsp. Dijon mustard
1 tsp. honey
½ shallot, minced
2 cups canola oil (or other neutral oil)
Salt and freshly ground white pepper to taste
5 tsp. low-sodium soy sauce
1 tsp. Dijon mustard
1 tsp. honey
½ shallot, minced
2 cups canola oil (or other neutral oil)
Salt and freshly ground white pepper to taste
This article appears in January 2013.