Black Vinegar Dipping Sauce

black vinegar dipping sauce
This is a versatile Black Vinegar Dipping Sauce you can use on traditional scallion pancakes or use to as a dip for gyoza or spring rolls.  Whip it up in minutes and serve right away or store, refrigerated for up to a week.  Also, see a variation of the sauce at the end of the recipe that uses Sweetened Black Vinegar.
  • Prep10 min |
  • Total10 min |
  • Serves1/2 cup



Whisk all the ingredients (except sesame seeds) together in a small bowl.  Set aside until it's time to use.

If you want to make it ahead and store it for a few days omit the sesame seeds and sprinkle them on right before use. Store refrigerated.

NOTE:  We like to use the chili oil "seeds" but you can use only the oil if you wish.


We were testing various ingredients and we found this combination to be very good:

2 tablespoons Sweetened Chinese Black Vinegar
2 tablespoons Oyster Sauce
2 teaspoons Soy Sauce
1 tablespoon Chili Oil (adding seeds or not, to your taste)
1 teaspoon toasted sesame seeds

Whisk all the ingredients (except sesame seeds).  Sprinkle the sesame seeds on the sauce right before serving.  The Sweetened Chinese Black Vinegar adds sweetness and complexity to the sauce.

Recipes From - The Gourmet Food And Cooking Resource