The recipe
Ingredients
Contains: egg, tree nuts, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: mayonnaise, soy
Directions
Make the ginger juice
Place the minced ginger in your hand, firmly squeeze it over a small bowl to catch all of the juices of the ginger, it should yield at least 2 tablespoons of juice, and then discard the minced ginger (or use it in another dish).
Blend and store
Transfer the ginger juice to a blender or food processor, add the remaining ingredients, and process for 1 to 2 minutes or until very smooth and creamy.
Transfer the vinaigrette to an airtight container and store in the refrigerator.
Serve
Use the vinaigrette on salads, mixed grains, or in place of soy mayonnaise in recipes.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Pear
- Adds natural sweetness and body, softening the dressing into a smooth, creamy texture when blended.
- Ginger
- Contributes sharp, pungent aroma and a bright, spicy bite that cuts through the richness of the oils.
- Apple cider vinegar
- Provides acidity that brightens the flavor and balances the sweetness of the fruit and syrup.
- Brown rice syrup
- Adds sweetness and viscosity, helping the dressing cling to salad leaves and grains.
- Walnut oil or olive oil
- Supplies fat that carries flavor and gives the emulsion a smooth, rich mouthfeel.
The step that matters
Blending until very smooth and creamy. Blending long enough breaks the oil into tiny droplets and fully disperses the pear solids, which helps the vinaigrette emulsify and stay smooth rather than separating into layers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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