Name: Hot and Sour Vinaigrette
Ingredients: 3 1/2 quarts lime juice; 6 cups sugar; 1 1/2 cups honey; 8 bunches scallions, green part only chopped; 20 garlic cloves, smashed; 20 shallots, sliced thinly; 1/2 pound ginger, sliced thinly; 2 quarts rice wine vinegar; 1/2 quart lemon juice; 6 quarts orange juice; 5 quarts pineapple juice; 1 habenero pepper, seeds removed and sliced thinly; 1 1/2 cup sesame oil; 3 1/2 cup canola oil; 3 ounces soy sauce

Directions

In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4.
Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Courtesy of Executive Chef Michael Mina, Aqua

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Hot and Sour Vinaigrette

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