Sesame Hoisin Dressing

Serves: 6
Prep Time: 10 min. Cook Time: 5 min.

Looking for something different? Want to punch up the flavor on your salad, tuna, or steamed vegetables? This Sesame Hoisin Dressing will keep you coming back for more. The big and bold flavors of this dressing are balanced out by citrus juice and rice vinegar. Seared tuna just begs to be brushed with this dressing for an awesome finishing touch.

Ingredients

1 Tbsp Sesame Seeds - Toasted
2 Tbsp. Sesame Oil
2/3 Cup Peanut or Vegetable Oil
1 1/2 Tbsp. Hoisin Sauce
2 Tsp. Yellow Mustard
1 Clove Garlic finely diced and minced or 1 Tbsp. Granulated Garlic
1 Thumb fresh Ginger grated or 2 Tsp. ground Ginger
2 Tsp. Chinese Five Spice
1 Tsp. Kosher Salt
1 Tsp. Black Pepper
1 Tsp. Basil
1 Tsp. Flat Parsley
1/2 Lime Zested
1/4 Cup Orange Juice

Directions

Toast sesame seeds in a small skillet on medium heat (5-6 on your oven dial) for 2 minutes, being sure to keep seeds moving.
Combine all ingredients except peanut/vegetable oil in a medium mixing bowl. Whisk for 1 min.
While whisking, slowly drizzle peanut/vegetable oil into mixture. This will help emulsify your dressing. Once all oil is whisked in, continue whisking for 1 min.
Allow to rest for 15 min. in refrigerator, then serve.
Can be stored in an air tight container, for up to a month.

Sulli Says: I have to pass along this tip. One of my favorite kitchen gadgets is my Vitamix. I recently purchased the Aer container. It's specifically for whipping, emulsifying, muddling and foaming (and more). So I used it for the first time here. I will probably never make a dressing without it again. You get restaurant quality texture and volume in under 5 minutes with no tired muscles. You can find the link below.

Secondly, you might ask why yellow mustard and not Dijon? Well simply put, I don't like Dijon! And there's no crime in using yellow mustard if you season your dressing properly. Kosher yellow mustard like Plochman's (my favorite) have a lot of the same flavor profiles without the bite of Dijon. It's my go to, you should use what will make you love your food.

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