Ming says: When I trained in Japan, I was introduced to ponzu, a classic Japanese dipping sauce made with soy sauce and citrus juice that enhances everything from seafood to meat. When I got home, I realized I could use this Eastern sauce more often if I introduced it to the West by turning it into a vinaigrette.

Makes about 4 cups

• 3 shallots, peeled, minced
• 3 tablespoons Dijon mustard
• 2 tablespoons minced ginger
• 1 cup ponzu
• 2 tablespoons sugar
• 1/2 cup naturally-brewed soy sauce
• 2 cups extra virgin olive oil
• Kosher salt and freshly cracked black pepper

In a large bowl, combine shallots, Dijon mustard and ginger. In a small bowl, dissolve the sugar in the ponzu and add to the Dijon mixture along with the naturally-brewed soy sauce. Whisk in the extra virgin olive oil and season with kosher salt and freshly ground black pepper to taste. This is known as a broken vinaigrette—it will not be emulsified. Transfer the Ponzu-Soy Vinaigrette to an air-tight jar and store in the refrigerator.

>>Use this Master Recipe in Whole Fried Fish with Sizzling Lime-Ponzu Sauce by guest Chef Patricia Yeo.

>>This recipe appears in Episode #408.

>> For additional recipes and more, visit www.ming.com