Red Hot Sesame Dressing Recipes

Steps:

• Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
• Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.

Steps:

• Whisk olive oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until dressing is evenly mixed.

Steps:

• In a small bowl, whisk all of the ingredients. Cover and store in the refrigerator.

Steps:

• heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool. whisk soy sauce, vinegar, oil, garlic, sugar and chili puree in another bowl until the sugar dissolves. Stir in scallions and sesame seeds

Steps:

• Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
• With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
• Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.