MAKES ABOUT ⅔ CUP
Zippy and light, this is a versatile vinaigrette, bright with the flavors of fresh ginger and duskily sweet with the taste of balsamic vinegar. It is the China Moon house vinaigrette.
If you are using sea salt, use only half as much. No good flavor will come from table salt, at least not to my tongue.
2 tablespoons ginger juice (squeezed from finely minced fresh ginger)
2 tablespoons plus 1 teaspoon balsamic vinegar
½ cup rice bran, corn, or peanut oil
1 teaspoon kosher salt
Whisk together all of the ingredients in a mixing bowl until emulsified. Store, refrigerated, in an impeccably clean glass jar. Bring to room temperature and shake well before using.
As a general rule, start out with 3 tablespoons of finely minced fresh ginger for every 1 tablespoon of juice you wish to extract. The yield will differ, depending upon the juiciness of the ginger and/or the fineness of the mince.
We mince our ginger in a food processor by the cupful to a near purée and then squeeze it by hand. The pulp simply gets thrown away.
One sexy girlfriend prefers to squeeze ginger through a nylon stocking. Interesting and maybe even a bit kinky!