Mom's Curry Vinaigrette with Soy Sauce and White Wine

By LE BEC FIN • August 13, 2012 • 0 Comments

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Author Notes: This dressing is robust and deeply flavored , with soy sauce, curry powder, mustard powder and white wine being key ingredients . It goes particularly well on a spinach salad.Mom found a similar recipe some 40 years ago and we played around with it and came up with this. I am always looking for unusual salad dressings but I very rarely find them, so this is particularly special for us.

***"Mild dry mustard' is a generic American spice that you would find in any grocery store. (Unknowingly, I once used dry mustard powder I had bought in an Indian market>>!!!! Wow!!!, who knew? Major horseradish/ wasabi/powerful!!) - LE BEC FIN

Makes 5 1/4 cups

1/2 cup chinese soy sauce(Japanese is too light for this)
1/2 cup dry white wine or dry vermouth
2 teaspoons madras curry powder (Sun brand is excellent)
1 Tablespoon+ 1 teaspoon mild dry mustard powder
1 Tablespoon+ 1 teaspoon sugar
1 cup red wine vinegar
2 teaspoon black pepper
3 cups canola oil

Combine soy sauce through pepper in a food processor. Buzz to blend well. With the motor running, add oil in a thin stream. Taste and adjust as needed to balance the salty, sweet , tangy and spicy elements . Refrigerate in sealed container.Best if flavors are allowed to marry for a day . Dressing will settle, so shake well before using.When tossing with spinach, use about 1-2 Tablespoons per person, starting with less, tasting, and adding more as needed.
With this curry dressing, our favorite additions to the spinach include tomatoes, jerusalem artichokes, sliced fennel, sunflower seeds, cukes,cooked beets.