Thai Style Vinaigrette
Makes 4 ½ Cups (1060ml)
Ingredients:
1 cup (237ml) lime juice
1 shallot, minced
2 tsp (10g) minced ginger
2 tsp (7g) minced garlic
1 tsp (7g) vanilla extract or
1 vanilla bean, split, with the seeds scraped out
2 tsp (14g) honey
2 tsp (10g) kosher salt
2 tsp (10g) fish sauce
3 cups (710ml) vegetable or canola oil
Method:
In a blender, add the lime juice, shallot, ginger, garlic, vanilla, honey, salt and fish sauce. The blades should just be covered with liquid. Add more lime juice depending on the design of your blender.
Blend all the ingredients for at least 1 minute. The friction from the blender blades will create heat that will take the raw edge off the garlic and ginger as well as help the honey blend uniformly and release the oils from the vanilla seeds.
While the blender is running, slowly drizzle the oil into the center of the blender. It should look like a cyclone spinning. As the oil is drizzled into the cyclone, it will begin to tighten up and become smaller. Once all the oil is added, blend for another 20 seconds to make sure everything is incorporated.
Depending on the fish sauce, you may need to adjust to your taste. If it is too acidic, add more honey. If it is too salty, add a little more oil to thin it out. Add more lime if the flavor isn’t strong enough. Use more fish sauce to season if you need more punch.
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