Five-Herb Vinaigrette

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Last Friday, I posted a recipe for Curry-Ginger Oil, courtesy of Chef Ming Tsai, owner of Blue Ginger restaurant and host of the television show Simply Ming.


This weekend’s recipe is one of Tsai’s intensely flavored “master recipes”—a Five-Herb Vinaigrette that can serve as a base for a variety of dishes, including salads and marinades.

“I love how canola oil allows the herbs to shine in this vinaigrette,” he says. “Not only is the oil great to cook with; it’s good for you, too.”

All of the ingredients should be available at your local natural and organic food store. Once prepared, the vinaigrette will last 2 weeks if refrigerated.

Five-Herb Vinaigrette

Makes 3½ cups

  • 1/4 cup Dijon mustard 
  • 1/4 cup minced shallots 
  • 1 cup rice wine vinegar 
  • 2 tablespoons Chinese black vinegar or balsamic vinegar 
  • 2 tablespoons mirin 
  • 1 tablespoon sugar 
  • 2 tablespoons dried mint 
  • 2 tablespoons dried cilantro 
  • 2 tablespoons dried basil, preferably Thai 
  • 1 teaspoon dried thyme 
  • 2 tablespoons dried tarragon 
  • 2 cups canola oil 

In medium nonreactive bowl, combine mustard, shallots, vinegars, mirin, sugar, mint, cilantro, basil, thyme and tarragon. Whisk in canola oil. 

Use immediately or store in refrigerator. 

Recipe adapted from “Simply Ming,” courtesy of

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