Description
"I love how canola oil allows the herbs to shine in this vinaigrette," Tsai says. "Not only is the oil great to cook with, it's good for you, too."

Ingredients

• 1/4 cup Dijon mustard
  
• 1/4 cup minced shallots
  
• 1 cup rice white 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

Preparation
In medium non-reactive bowl, combine mustard, shallots, vinegars, mirin, sugar, mint, cilantro, basil, thyme and tarragon. Whisk in canola oil. Use immediately or store in refrigerator.

Lasts 2 weeks, refrigerated

All recipes adapted from Simply Ming

Nutrition
no information available

Serves
Makes 3 1/2 cups

Variations
no information available