Lychee/Thai Chili Vinaigrette
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Jackie Shen
Skills for Culinarians Day Cookbook, July 2004
Ingredients
14 oz. canned lychee
1 pear, diced
2 fresh Thai chilis, diced
2 t rice-wine vinegar
1/4 cup vegetable oil
Salt and pepper to taste
Instructions
1) Strain lychee juice into pan; add pear and chili, reduce. Add lychee pieces; cool to room temperature.
2) In blender, puree lychee syrup; acid rice-wine vinegar; gradually add vegetable oil. Season to taste.
Tags
Sauce/Dressing/Rub, Vegetarian
ACF reserves the right to remove inappropriate comments.
