Best 2 Chinese Mustard Vinaigrette Recipes

**Chinese Mustard Vinaigrette: A Versatile Dressing for Salads, Vegetables, and Meat**

Chinese mustard vinaigrette is a versatile dressing that can be used to enhance the flavor of salads, vegetables, and meat dishes. It is made with a combination of Chinese mustard, rice vinegar, soy sauce, sesame oil, and sugar. The resulting dressing is tangy, slightly spicy, and has a complex flavor that is sure to please your taste buds.

This article provides three different recipes for Chinese mustard vinaigrette, each with a slightly different flavor profile. The first recipe is a classic Chinese mustard vinaigrette that is perfect for salads and vegetables. The second recipe adds a touch of sweetness with the addition of honey, making it a great choice for grilled meats or roasted vegetables. The third recipe uses a combination of Chinese mustard and Dijon mustard, creating a more complex and flavorful dressing that is perfect for dipping or marinating.

Whether you are looking for a light and refreshing dressing for your salad or a flavorful marinade for your next barbecue, Chinese mustard vinaigrette is a great option. With its unique flavor and versatility, it is sure to become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

CHINOIS CHICKEN SALAD WITH CHINESE MUSTARD VINAIGRETTE

Chinois Chicken Salad with Chinese Mustard Vinaigrette image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 chicken breasts, bone-in with skin
Salt
Freshly ground black pepper
2 tablespoons peanut oil
1 head Napa cabbage
1 head romaine lettuce
1 head radicchio
Chinese Vinaigrette, recipe follows
Fried Springroll Baskets and Strips, recipe follows
1 cup chopped roasted peanuts
Cilantro sprigs
Lime wedges
1 egg yolk
2 teaspoons dry Chinese mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
3 tablespoons peanut oil
Salt
Freshly ground black pepper
1 1/2 tablespoons honey
6 large square eggroll wrappers
Peanut oil

Steps:

Preheat the oven to 450 degrees F.
Season the chicken breast on both sides with salt and pepper. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken, skin side down and cook for 4 minutes. The skin should be golden brown. Turn the chicken over and place in the oven. Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes.
While the chicken is in the oven, prepare the greens. Fill a very large bowl halfway full with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise and place in the ice water. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate.
Remove the chicken from the oven and cool enough to handle. Remove the skin and slice the chicken. Discard the skin and bones. Roughly chop the sliced chicken and place in a large bowl. The chicken should still be warm. Add some of the vinaigrette and toss well. Add the greens and a little more vinaigrette and toss until everything is well coated.
Place a small mound of greens on 4 plates. Top each mound with a spring roll basket and lightly press to stabilize. Fill the baskets with more of the salad. Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge.
Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use.
Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F.
Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds. The basket should be golden brown. Remove with tongs to a paper towel lined plate to drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels.

CHINESE MUSTARD VINAIGRETTE:

CHINESE MUSTARD VINAIGRETTE: image

Number Of Ingredients 9

Ingredients

*1 egg yolk
2 teaspoons dry Chinese mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
3 tablespoons peanut oil
Salt
Freshly ground black pepper
1 1/2 tablespoons honey

Steps:

Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use.

Tips:

For a spicier vinaigrette, use Chinese hot mustard instead of Dijon mustard.
If you don't have Chinese black vinegar, you can substitute balsamic vinegar or rice vinegar.
To make a vegan vinaigrette, omit the honey and use maple syrup or agave nectar instead.
This vinaigrette can be stored in an airtight container in the refrigerator for up to 2 weeks.
Shake the vinaigrette well before using.
This vinaigrette is perfect for salads, roasted vegetables, grilled tofu, or tempeh.

Conclusion:

Chinese mustard vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It's easy to make and can be customized to your liking. So next time you're looking for a new dressing, give this one a try!