Sesame-Ginger dressing is arguably as popular as Ranch, and you can probably find it at any supermarket. But why buy a dressing that is marked up in price, when instead you can make it at home, control what goes in it, and keep it in your refrigerator, without really having to leave your home?
How to Make a Really Good Salad Dressing
There are many ways to make a dressing - from the type of equipment to whisking, to blending, to shaking it all leads to a different kind of body and hence mouth and salad coating. However, the basics remain - there is a ratio of oil to acid to emulsifier that will create the perfect vinaigrette.
As a general rule of thumb:
Mix 1/3 part acid + 1/3 part emulsifier + 1 part neutral oil
You can also make a dressing without the emulsifier, and add flavorful dressings, and aromatics. The result will be a dressing that naturally separates (but that looks awesome). Adjust as you see fit or needed depending on the dressing.
How to Make Toasted Sesame-Ginger Dressing
For this recipe you'll need the following ingredients:
- 2 tablespoons toasted sesame oil
- 1 tablespoon ginger, fresh, grated (or 2 teaspoons dry ginger)
- ¼ cup olive oil
- ¼ cup Tamari or coconut aminos (GF Soy Sauce)
- ⅓ cup rice wine vinegar
- ¼ teaspoon liquid stevia
- 1 tablespoon sesame seeds, toasted
- Zester/Small grater
- Measuring cups and spoons
Step One: Toast Sesame Seeds & Grate Ginger
In a preheated oven (or a small counter oven), toast the sesame seeds on a lined baking sheet for 2-5 minutes, rotating the pan halfway through and checking the seeds constantly to avoid burning.
Once toasted to a golden brown color, remove from oven, and let cool on the side until needed.
Meanwhile, grate the ginger into a bowl using a zester or small grate box.
Step Two: Measure, Whisk, and Done!
Using measuring spoons and cups, measure the remaining ingredients and add them to a mixing bowl.
In the same bowl, add sesame and olive oils, tamari or coconut aminos (gluten-free soy sauce), rice wine vinegar, stevia, and toasted sesame seeds. Whisk until fully incorporated.
Transfer to a container and store in the fridge. Use as needed.
Oil-based dressings last a long time. Oils don't have enough water activity for optimal bacterial growth - however, in order to avoid any kind of potential room for food-borne illnesses, the best practice is to store this dressing in the refrigerator. For freshness, think about remaking this sauce after 3 weeks. Keep an eye out for any unwanted growth in the dressing and always use a clean utensil to scoop and dress your food.
Serve this With
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