I made a few modifications to this: I used half the lemon and added rice vinegar to taste instead. I didn't bother with the pepper (though if I had I think white pepper is more traditional.) I did use less soy sauce -- probably half as much. And I used powdered yellow mustard and not prepared mustard. It makes for a slightly runnier dressing, but it's nothing a little arrowroot couldn't cure if you insist on it being thick. I used my food processor -- first the ginger and garlic, then I added about 1/4 the olive oil and let it run until the texture was very fine. The taste came out just like the Japanese restaurant near my house. For those of you having problems with bitterness -- if you're reduced to buying fresh ginger at a major American grocery store -- find somewhere else. The stuff in normal grocery stores has sat around for goodness knows how long. I buy my ginger at an Asian market and it's always very fresh. Old ginger is tough and bitter. A store like Whole Foods or Fresh Market would be better if you don't live in an area that has Asian markets. For those having problems with the olive oil, I used a good quality extra virgin olive oil. I may use cheaper olive oils for other things, but for salad dressings I don't ever skimp. If you're using something like Bertolli's Light Olive Oil, that would make it bland and greasy.
Was this review helpful?
4 users found this review helpful
I made a few modifications to this: I used half the lemon and added rice vinegar to taste...