Use this vinaigrette on green salads with Asian flavors, or brush it on fish before grilling.
Southern Living JULY 2008
1. Whisk together first 7 ingredients in a saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and simmer, whisking occasionally, 20 minutes or until reduced by half (about 2 cups). Transfer to a medium bowl; cover and chill 1 hour, whisking occasionally. Whisk in vegetable oil and remaining ingredients. Use immediately, or store in an airtight container in refrigerator up to 5 days.
Note: Keep an eye on this marinade when bringing to a boil—it can boil over quickly and easily.
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