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F973b7c2 fe54 45e9 aafc e16a12e4f514  2016 03 28 11 14 31
pseudoscientist
pseudoscientist

Adapted from David Chang's Ginger Scallion Oil, this vinaigrette packs a little more depth of flavor with a couple additions: mix equal parts finely minced scallions and ginger with 2 parts grapeseed oil to 1 part sherry or rice wine vinegar. Add a dash of toasted sesame oil, tamari, honey and salt to taste. Store in the fridge and enjoy liberally on anything and everything.