SPRING ROLL VINAIGRETTE

By BobD

Ingredients

• 1 jalapeno, seeded, deveined and minced
• 1 clove garlic, peeled and minced
• 1 tablespoon grated ginger
• 2 scallions, trimmed and minced
• 2 tablespoons minced red onion
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 cup red wine
• 1/2 cup plum wine
• 1/2 cup Port wine
• 2 cups rich meat broth, homemade or low-sodium canned
• 1 bunch scallions, trimmed and minced
• 1/2 cup grated ginger
• 1 tablespoon honey
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper

Details

Servings 12
Adapted from events.nytimes.com

Preparation

Step 1

Combine the first 10 ingredients in a small saucepan. Simmer over medium heat until reduced to 1/4 cup, about 30 minutes. Add the meat broth and continue to simmer until mixture reduces to 2 cups, about 5 to 10 minutes. Remove from heat.

Add the scallions, ginger, honey and lemon juice. Season with salt and pepper to taste.

Serve with spring rolls