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White Balsamic Yuzu Ginger Citrus Vinaigrette Recipe

White Balsamic Yuzu Ginger Citrus Vinaigrette Recipe

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Ingredients

2 tablespoons white balsamic vinegar
1 tablespoon yuzu syrup or sudachi syrup
1 tablespoon honey
1 tablespoon Black Ginger Syrup or minced ginger
1 tablespoon minced shallot
1 teaspoon dijon mustard
1/2 teaspoon zest of citrus - orange is preferred
1/2 teaspoon fine salt

1/3 cup olive oil - 1/4 teaspoon sesame oil

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Terre Bormane Aulente Condimento Bianco
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Yuzu no Megumi Syrup
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Kankitsu Labo Dry Candied Yuzu Peel - 1.05 oz
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NHB Raw Walla Walla Honey by North Home Bees
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La Tourangelle Toasted Sesame Oil
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Directions

White Balsamic Yuzu Ginger Citrus Vinaigrette Recipe


1. Place all the ingredients except oil in a jar, blender jar or bowl and blend with a blender or immersion blender or whisk or shake vigorously in a closed jar.

2. While whisking or with the blender on low slowly drizzle the olive oil and sesame oil in. This allows for the emulsification to happen. Or stir with a spoon and then shake vigorously.

Store in the refridgerator for up to one week. 

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