Shallot-Soy Vinaigrette

1. In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.

2. With the machine running, slowly drizzle in the oil until an emulsion is formed.

3. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.

4. Use or store. Lasts 2 weeks, refrigerated.

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Nutrient	Quantity
Total fats	436.3634 g
Protein	5.1892 g
Carbohydrates	30.6877 g
Energy	3998.1515 kCal
Fatty acids, total saturated 18:3 undifferentiated	39.8558 g
Water	45.3664 g
Aspartic acid	0.4584 g
Calcium, Ca	24.3495 mg
Fiber, total dietary	0.51 g
Fatty acids, total saturated 22:0	1.4388 g
Niacin	1.4 mg
Fatty acids, total trans-polyenoic	1.5914 g
Arginine	0.2952 g
Riboflavin	0.1052 mg
Tocopherol, beta	0.0436 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	39.8373 g
Fatty acids, total saturated 20:1	5.7421 g
Glutamic acid	1.0066 g
Stigmasterol	13.08 mg
Sodium, Na	3502.6155 mg
Fatty acids, total saturated 16:1 undifferentiated	0.933 g
Total lipid (fat)	436.3634 g
Manganese, Mn	0.6617 mg
Proline	0.3143 g
Fatty acids, total saturated 16:0	18.7763 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	81.2704 g
Sucrose	27.4402 g
Choline, total	12.5382 mg
Fatty acids, total polyunsaturated 18:1 t	0.1308 g
Sugars, total	27.6314 g
Serine	0.2474 g
Fatty acids, total saturated 18:0	9.1038 g
Vitamin B-6	0.0944 mg
Selenium, Se	0.3188 g
Ash	9.7433 g
Tocotrienol, delta	0.0436 mg
Fatty acids, total saturated 18:1 undifferentiated	269.2548 g
Pantothenic acid	0.1893 mg
Phenylalanine	0.225 g
Beta-sitosterol	1800.68 mg
Copper, Cu	0.0299 mg
Betaine	18.9975 mg
Thiamin	0.021 mg
Methionine	0.0618 g
Iron, Fe	1.0265 mg
Carbohydrate, by difference	30.6877 g
Phosphorus, P	106.101 mg
Folate, total	8.925 g
Fatty acids, total polyunsaturated 18:2 t,t	1.5914 g
Tocopherol, gamma	119.2024 mg
Alanine	0.1874 g
Valine	0.2117 g
Fatty acids, total saturated 18:2 undifferentiated	83.011 g
Glycine	0.1893 g
Glucose (dextrose)	0.1912 g
Zinc, Zn	0.5629 mg
Isoleucine	0.2027 g
Tocopherol, delta	4.3164 mg
Fatty acids, total polyunsaturated	122.8668 g
Leucine	0.3423 g
Tocotrienol, alpha	0.1308 mg
Folate, DFE	8.925 g
Tryptophan	0.0612 g
Fatty acids, total polyunsaturated 18:1 c	269.073 g
Fatty acids, total saturated 20:0	2.834 g
Campesterol	1050.76 mg
Tyrosine	0.1556 g
Vitamin K (phylloquinone)	310.868 g
Fatty acids, total saturated	32.1579 g
Histidine	0.1109 g
Fatty acids, total monounsaturated	275.9395 g
Threonine	0.1728 g
Folate, food	8.925 g
Vitamin E (alpha-tocopherol)	76.1256 mg
Fatty acids, total trans	1.7222 g
Fatty acids, total trans-monoenoic	0.1308 g
Magnesium, Mg	47.727 mg
Lysine	0.2429 g
Potassium, K	285.3165 mg
Cystine	0.0752 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
black pepper	0	0	0	0
shallot	8 cup	0	0	0
canola oil	2 cups	3854.24	0	436
kosher salt	0	0	0	0
rice wine vinegar	0.5 cup	0	0	0
grainy mustard	1 cup	0	0	0
black vinegar	0.25 cup	0	0	0