Soy Lime Vinaigrette
Limes vary a lot in yield and acidity, so treat 4 tbsp as a starting point and taste.
- Yield
- about 2 cups
- Active
- 10 min
- Total
- 1 hr 10 min
Limes vary a lot in yield and acidity, so treat 4 tbsp as a starting point and taste. Lime and honey move together: push one up and the other has to follow or the whole thing goes sharp. This lands at 10 parts acid to 4 sweet against 18 oil, which is deliberately on the bright side because it flattens out over a week in the fridge.
Ratio is tuned for olive oil. With a neutral oil, take the soy up to 3 tbsp and the honey down to 1.5 tbsp: peppery olive oil plus soy reads harsh together and the extra honey is what bridges them.
Olive oil solidifies cold, so the jar goes cloudy and thick in the fridge. Pull it out 20 to 30 minutes before serving and shake hard. Not a defect. It will separate between uses, which is why a jar you can shake beats a bottle you have to pour from.
Two weeks is fine on safety, but the lime fades after about five days and it starts tasting flat. Hold back a third of the lime and add it fresh to whatever you are pouring that day to keep it sharp the whole way through.
Garlic powder rather than fresh garlic or ginger, deliberately. Both fresh alliums go acrid over a week in the fridge. Use fresh only in a batch you will finish in a few days. The powder also keeps building over the first day or two, so start on the lighter side.
Skip toasted sesame oil here. It works with a neutral base but muddies against olive oil.
Ingredients
Method
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Whisk the rice wine vinegar, lime juice, honey, soy sauce, Dijon and garlic powder together until smooth. Everything except the oil goes in first so the honey and garlic powder disperse into the water phase instead of clumping in the fat. Warm the honey slightly if it resists.
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Stream in the olive oil slowly while whisking. The Dijon holds the emulsion.
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Rest before judging it. Garlic powder tastes dusty and harsh right after mixing and rounds out once it has had time in the acid.
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Taste on an actual leaf rather than off the spoon. Dressing always reads sharper alone than it does on greens.
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