Toasted Sesame Asian Dressing

Toasted Sesame Asian Dressing:

  1/3 cup canola or vegetable oil

  2 tsp sesame oil

  1/3 cup Dark Soy Sauce

  1/3 cup Rice Vinegar

  1/3 cup water

  1/4 tsp onion powder

  1 TBSP lemon juice

  1 to 2 tsp freshly minced garlic (to taste) [1/2-1 tsp garlic powder]

  1/2 tsp ginger powder

  1/4 cup sugar [or 1/2 cup orange marmalade *what I use*]

  1 TBSP cornstarch 

  2 tsp sesame seeds, toasted*

*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.

Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.

 Prepare the dressing in a blender if using fresh diced ingredients. Then pour into small sauce pan.

 I use powders and simply add all ingredients into the small sauce pan and stir with a wire whisk.

Whisk well [quickly for about 15 seconds] to thoroughly combine.

 Bring to a medium boil until the dressing is thickened, stirring frequently (about 5 minutes works just dandy)

 Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.

Covered tightly, it keeps well in fridge for up to 2 months.