David Burke's Soy-Ginger Vinaigrette

David Burke uses this for his spectacular lobster-mango rolls, but tells us that this is tasty for grilled fish, poultry, or pork.

• 1 cup soy sauce
• 1 cup sherry wine vinegar
• 3 tablespoons minced fresh ginger
• 2 tablespoons minced shallots
• 2 cups light olive oil

METHOD

Combine soy, vinegar, ginger and shallots. Slowly whisk in olive oil until well emulsified. Store at room temperature until ready to serve. It may be made up to 24 hours in advance. Whisk to re-emulsify before using.

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recipe from www.inmamaskitchen.com

Reprinted with permission from David Burke's New American Classics ©Dilcon, Ltd. Published by Alfred A. Knopf click for review

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