Recipe courtesy of Michael Mina

Hot and Sour Vinaigrette

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  • Level: Easy
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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


  1. In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
  2. 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.
  3. Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.

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