Edmund Fitzgerald Porter Scallion Dressing
Chef Derek Wilson, Great Lakes Brewing Co.
Blend all ingredients, and let sit overnight, covered and chilled. Let come to room temperature and whisk well to emulsify it before serving.
time : Less than 30 minutes
BBQ, mops and marinades,salads
6.5 oz. bottle dark sesame oil
2 cups vegetable oil (such as canola)
1 cup rice wine vinegar
12 oz. Edmund Fitzgerald Porter
1/3 cup soy sauce
4 oz. Chinese bead molasses or sugar to taste
6 cloves minced garlic
12 scallions, sliced thin (about 1 1/4 cups, minced)
1/4 teaspoon Tabasco or more to taste
"Though this recipe yields more than a quart of dressing, it also works well as a marinade," says Chef Wilson. "It will last up to 10 days, covered in an airtight container in the fridge."