Mom's Curry Vinaigrette with Soy Sauce and White Wine

August 13, 2012
4 Ratings
  • Makes 5 1/4 cups
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!!) —LeBec Fin

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • JohnL
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

2 Reviews

JohnL August 26, 2017
Which of the many kinds of Chinese soy sauces do you prefer? Light (thin) or dark? What brand?
LeBec F. 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).