1. Smash the peeled garlic cloves with the side of a chef’s knife. Roughly chop the 1-inch knob of peeled ginger, and add it and the garlic to a blender. 00:14
2. Add 1/2 tablespoon of the Dijon mustard to the blender. Squeeze in the juice of 1/2 of the lime and 1/2 of the lemon. Add 1/4 cup of the mirin, 5 or 6 large Thai basil leaves, a pinch each of salt and pepper, and 1/4 cup of the soy sauce. 00:43
3. Put on the lid and turn on the blender, gradually increasing the speed. Through the opening in the lid and with the blender constantly running, drizzle in approximately 3/4 of a cup of the olive oil. More or less may be needed; watch for the dressing to reach a desirable consistency. Taste for seasoning. 01:20
What You'll Need
- Chef’s knife
- Garlic cloves, peeled (3)
- Ginger, peeled (1-inch knob)
- Dijon mustard (1/2 tablespoon)*
- Lime (1)
- Lemon (1)
- Mirin (1/4 cup)*
- Thai basil leaves, large (5 or 6)*
- Soy sauce (1/4 cup)
- Olive oil (about 3/4 cup)
*See Chef Notes for further information
The Dijon mustard doesn’t add any actual flavor to the dressing; it merely helps emulsify the mixture and gives the dressing a more viscous texture.
Mirin is a rice wine similar to sake. It has a lower alcohol and higher sugar content, however. If mirin isn’t available, a dry white wine or sherry or even some rice wine vinegar mixed with sugar may be substituted.
Thai basil differs from sweet basil in its purple color and stronger aroma and flavor. Both basils are members of the same family as mint, but Thai basil has notes of licorice and cinnamon as well as a stronger mint flavor. If Thai basil isn’t available, in fact, mint is a better substitute than sweet basil.
Be very careful with adding salt to this dressing as the soy sauce is very salty in and of itself.