Tamari Ginger Marinade

• 1/2 c. tamari or soy sauce
• 1 Tbsp. dry sherry or rice wine
• 1/2 tsp. ground ginger
• 1/2 c. minced scallions
• 1 clove garlic, crushed
• 2 tsp. sesame oil
• 1/4 tsp. salt (if using tamari)
• 2 tsp. dark vinegar
• 2 tsp. sugar
• 1/4 c. white wine vinegar
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. plain yogurt
• 1 tsp. Dijon mustard
• 2 large garlic cloves, crushed
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/8 tsp. hot pepper sauce
• 2 Tbsp. extra-virgin olive oil
• 1/2 c. flavorless vegetable oil

1. In a jar with a lid, mix vinegar, lemon juice, yogurt, mustard, garlic, sugar, salt, pepper and hot sauce.
2. Add olive oil and vegetable oil; cover tightly and shake until blended.
3. After use, store any remaining vinaigrette in refrigerator for up to 5 days.

soy sauce, sherry, ground ginger, scallions, clove garlic, sesame oil, salt, dark vinegar, sugar, white wine vinegar, lemon juice, plain yogurt, mustard, garlic, sugar, salt, freshly ground pepper, hot pepper sauce, extravirgin olive oil, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917550 (may not work)