Recipe Image

Asian Mignonette

  • 5 m
  • 5 m
EatingWell Test Kitchen
“Rather than the classic with vinegar and shallot, try an Asian version of this shellfish dipping sauce.”


    • ⅔ cup rice vinegar
    • 1 tablespoon reduced-sodium soy sauce
    • 1 tablespoon minced fresh ginger
    • 1 teaspoon toasted sesame oil
    • 2 scallions, minced


  • 1 Combine vinegar, soy sauce, ginger, sesame oil and scallions in a small bowl.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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