Yields approx. 1illustration cups

Serve over grilled fish or vegetables or a fresh salad.

Ginger-Lemongrass Vinaigrette

1 quart rice wine vinegar

2 stalks lemongrass, outer leaves removed and discarded, inner core slightly mashed

¼ cup grated fresh gingerroot

Combine all the ingredients in a nonreactive pot and simmer over low heat for 30 minutes. Remove from heat and let stand overnight. Strain before serving.