Quick Peanut Vinaigrette

9 Ratings
  • 5 5
  • 4 2
  • 3 2
  • 2 0
  • 1 0

This Asian-style dressing can also be used as a marinade for grilled shrimp, chicken, or pork, or as a tangy sauce for cold rice or soba noodles tossed with carrots, bean sprouts, and toasted peanuts.

Everyday Food, March/April 2003

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Recipe Summary test

Yield:
Makes about 3/4 cup
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Ingredients

Directions

  • In a blender, puree peanuts, lime juice, vinegar, soy sauce, 2 tablespoons water, sesame oil, salt, and pepper until smooth, about 15 seconds.

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  • With the machine running, slowly add vegetable oil in a steady stream, and continue blending until dressing is emulsified and slightly thickened.

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Reviews (1)

9 Ratings
  • 5 5
  • 4 2
  • 3 2
  • 2 0
  • 1 0
Martha Stewart Member
12/28/2007
This is one of the best vinaigrettes I've ever come across--I usually double the recipe and use the leftover for marinade. I've made this one countless times since we first saw it on air.
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