GGS (Ginger, Garlic, and Shallot) Dressing
This handy aromatic dressing from Rachel Yang, co-chef at Joule in Seattle, adds a sweet, bright bite to stir-fries and soups. Andre Baranowski
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This handy aromatic dressing from Rachel Yang, co-chef at Joule in Seattle, adds a sweet, bright bite to stir-fries and soups. This recipe first appeared in our 2015 SAVEUR 100.

GGS (Garlic, Ginger, and Shallot) Dressing GGS (Garlic, Ginger, and Shallot) Dressing
This handy aromatic dressing from Rachel Yang, co-chef at Joule in Seattle, adds a sweet, bright bite to stir-fries and soups.
Yield: makes 1 3/4 Cups

Ingredients

  • 1 cup rice vinegar
  • 14 cup sugar
  • 14 cup water
  • 8 cloves garlic, minced
  • 1 shallot, minced
  • 1 (5″ piece) ginger, peeled and minced

Instructions

  1. Simmer rice vinegar with sugar and water for 2 minutes. Stir in garlic cloves, shallot, and ginger; let cool. Chill up to 1 month.

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