Recently I made a marvelous Garlic Steak Bahn Mi inspired by a Diner’s Drive-Ins and Dives episode. One of the key components of that recipe was what the owner called a Black Pepper Onion Vinaigrette.
The Black Pepper Onion Vinaigrette is fire! It should go right over the beef – my bad adding it last!
The vinaigrette was drizzled all over the steak in that Bahn Mi. See the owner of Oh Mai Sandwich Kitchen making the sandwich in the video (go to seven minutes.)
About Black Pepper Onion Vinaigrette:
Now I was in a quandary, never having tasted the vinaigrette – and I wanted it. Bad! I searched, hoping to find something that looked right but came up empty-handed. I did find garlic dressings, sesame dressings, and ginger dressings. Oh, Mai!
It took a leap of faith and more than a few condiments but what was born is this bold, luscious, savory with a touch of sweet/sour, and full of umami goodness vinaigrette. It plays on the five senses so important to Vietnamese cuisine: spicy, bitter, sour, salty, and sweet.
It MAKES the Bahn Mi. It’s rich and indulgent, and as the kids say, “fire!” Simply irresistible, you might find yourself “taste testing” the recipe over and over.
Garlic Steak Bahn Mi
Using the Vinaigrette:
Black Pepper Onion Vinaigrette is marvelous drizzled over the Garlic Steak Bahn Mi. It intensified all the flavors and played well with all the components of the sandwich.
This falls into the category of a condiment, not a salad dressing. Use it like you would a kicked-up soy sauce. Sprinkle it on fried rice, or any other dishes you think will benefit from the deep flavor.
Making The Black Pepper Onion Vinaigrette:
I am almost embarrassed about the amount of ingredients in this Vinaigrette. I experimented (I have cupfuls of vinaigrette, now) and settled on what made my tastebuds sing!
You’ll need a blender for the recipe; a food processor doesn’t do the job. The blender gave the vinaigrette a little body, too, which is perfect; it won’t run right off your sandwich.
The dressing will separate upon standing and needs to be shaken before every use.
Mushroom Soy & Mustard Powder
Special Ingredients:
If you scratch-cook Asian food, you’ll have most of the items in this dressing. Here are two items that might be unusual for some.
- Worth seeking out is the Mushroom Soy (Dark Soy can substitute but cut the brown sugar to one tablespoon.) It’s darker, deeper, and slightly thicker than basic soy with a salty, slightly sweet, deep, earthy umami flavor. It’s a fermented product and keeps forever in the pantry, even after opening. It brings intensity and balance to the vinaigrette that was missing with just plain Soy sauce. If regular Soy must be used, add a touch more sugar.
- The other is Mustard Powder. It packs a punch with a distinctive, tangy, slightly spicy flavor. It adds depth and complexity, balancing out sweet, sour, and creamy elements. Mustard powder has a clean flavor that enhances without hijacking the flavor in the way Dijon does. It’s a staple in my cooking.
Brown Sugar, Honey, Fish Sauce, Freshly Cracked Pepper, Toasted Sesame Oil, Ground Black Pepper, Oil, Rice Vinegar
Other Basics:
Rice Vinegar:
- Also known as Rice Wine Vinegar, it adds a slightly sweet tanginess. It’s more nuanced than our standard vinegar and has layers of complex flavor that highlight and enhance the umami flavors in the vinaigrette. It’s primarily used as a seasoning and as a component of other sauces.
- Rice vinegar is primarily used as a seasoning. It will become less potent over time, but will never go “bad.” It keeps at room temperature although the flavor is better when preserved in the fridge.
Toasted Sesame Oil:
- This a condiment, not a cooking oil, with a deep, rich nutty flavor. Drizzle over fried rice, stir-fries, vegetables and use in dressings.
- Keep at room temperature out of heat and light. Expect about 2 1/2 years at the outside and discard if there is a stale smell. Like any oil, it’s best when first opened and slowly declines.
Fish Sauce:
- Fish sauce has a funkiness described as briny, earthy, and pungent. It has a strong smell, but the taste is more savory than “fishy.” It’s a key component of Vietnamese cuisine.
- The high salt content is a natural preservative; the fish sauce keeps for years. It won’t spoil but can become darker and more intense over time. It keeps fine at room temp but can be stored in the fridge.
Brown Sugar and Honey:
- I tried to choose one or the other, but the vinaigrette was better with both.
- The brown sugar added molasses notes while the honey rounded out the flavor and helped with the “mouth feel.”
- Too much brown sugar was “one note,” and too much honey dulled the other flavors. The combo of the two was just right.
Black Pepper:
- It’s a taste taken for granted – until it’s the star. Described as “woody” or “piney,” the heat is biting.
- It’s finely ground (from a jar or can) for the key black pepper flavor and used freshly cracked for sparks of heat.
Oil:
- Any neutral oil will. Choose what fits your lifestyle, diet, or budget!
Lime, Red Onion, and lol! The garlic clove I forgot!
Fresh Ingredients:
The Aromatics:
- Garlic and Red Onion are in the dressing for both flavor and body.
- Shallots are a staple in Vietnamese cooking, but I leaned into the bolder, more assertive Red Onion.
Lime:
- The bright fresh acidity gives the dressing a fresh, mouth-puckering fruity taste.
- Avoid limes with any browning. Weigh several limes in your hand and choose the heaviest for their size. Store limes on top of a paper towel placed in a loosely covered container in the fridge. They will last months.
For your viewing pleasure….
Storing the Vinaigrette:
Store the vinaigrette in the fridge tightly covered for up to two weeks. Longer, and the black pepper flavor will diminish.
Remove from the fridge early; it will be easier to shake back together and taking off the chill lets flavors shine.
Saving Money on Black Pepper Onion Vinaigrette:
The best bet to save a few dollars on the ingredients (and possibly find better quality ones) is to shop in an Asian market.
While you’re there, check out the seafood, meats, and poultry. Generally, the prices are great and the selection is beyond what you might find at a grocery.
Black Pepper Onion Vinaigrette
Black Pepper Onion Vinaigrette
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: about a cup
- Category: condiments
- Cuisine: Asian
Ingredients
- 1 clove garlic
- 1 /4 quarter red onion, roughly diced
- 1/2 cup rice wine vinegar
- 3 tablespoons mushroom soy
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- juice of 1 lime
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 heaping teaspoon mustard powder
- 1/2 to 1 teaspoon ground black pepper
- 1/4 cup neutral oil
- 1/2 teaspoon cracked black pepper
- 1 tablespoon or more water, optional
Instructions
Drop the garlic and onion into the blender with just enough liquid to get it moving. Pulse with just enough of the liquid ingredients to (probably the rice vinegar, maybe the soy, depending on your blender) to puree the garlic and onion.
Stop and add the honey, lime juice, fish sauce sesame oil, mustard powder and ground black pepper. The black pepper is somewhat subjective; feel free to try the smaller amount, taste when finished, and add more if desired.) Blend together, then slowly drizzle the oil in through the top of the blender.
Stir in the cracked black pepper.
Taste, and if desired add more of the ground black pepper, or if the vinaigrette seems too thick or intense, add water by the tablespoon, tasting until desired heat level and or consistency is reached.
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