Mom's Curry Vinaigrette with Soy Sauce and White Wine

August 13, 2012
Mom's Curry Vinaigrette with Soy Sauce and White Wine

Author Notes: This dressing is robust and piquant, 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!!)

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
In This Recipe


  1. 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.
  2. With this curry dressing, our favorite additions to the spinach include tomatoes, jerusalem artichokes, sliced fennel, sunflower seeds, cukes,cooked beets.

More Great Recipes:
Salad|Salad Dressing|Curry|Soy Sauce|Vegetable|White Wine

Reviews (2) Questions (0)

2 Reviews

JohnL August 26, 2017
Which of the many kinds of Chinese soy sauces do you prefer? Light (thin) or dark? What brand?
Author Comment
LE B. August 26, 2017
john, so psyched that you might be trying it. i have been using kikkoman regular but i have tried it w artisinal soy sauces as well. It is actually a perfect showcase for the differences between the millions of soy sauces out there; something easy for you to play with, and inexpensive, because you can cut down the recipe into quarters, for instance, and try out 4 diff soy sauces you happen to have around. my chinese go-to was always superior soy (not soy superior).