Shallot-Soy Vinaigrette - cooking recipe

Ingredients

1 cup grainy mustard
8 medium shallots, roughly chopped (About 1 Cup)
1/4 cup chinese black vinegar
1/2 cup naturally brewed rice wine vinegar
1/4 cup soy sauce
2 tablespoons sugar
2 cups grapeseed oil or 2 cups canola oil
kosher salt
ground black pepper

Preparation

In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and puree.
With the machine running, slowly drizzle in the oil until an emulsion is formed.
Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
Use or store. Lasts 2 weeks, refrigerated.