Makes 1 cup
The ginger in this recipe gives the dressing a bit of a kick, which is offset by the sweetness of the orange juice and the bitterness of the orange zest.
Ingredients
- 1 tablespoon pure sesame oil
- 2 tablespoons minced shallots
- 1 garlic clove, minced
- 1 tablespoon minced ginger
- 2 teaspoons orange zest
- 3/4 teaspoon arrowroot
- 3/4 cup low-sodium chicken or vegetable broth
- 1/4 cup fresh orange juice
- 1/4 cup rice wine vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Heat the sesame oil in a sauté pan over medium heat. Add the shallot, garlic, and ginger and sauté until soft. Add the orange zest and set aside.
- Stir the arrowroot with 1 teaspoon of the chicken broth to form a paste. Bring the remaining broth, the orange juice, and vinegar to a boil.
- Add the soy sauce and arrowroot paste. Allow the mixture to boil until thickened and reduced slightly, stirring constantly. Remove from the heat and whisk in the salt, pepper, and reserved ginger mixture. Use warm as a sauce or allow to cool and use as a dressing.
