Contributed by Angela Cleveland (adapted from “Anywhere, But in the Kitchen” at http://anywherebutinthekitchen.com)

Ingredients

1 C. Vegetable oil
2 ½ Tbs Ginger (minced)
1 small Onion (chopped)
½ Celery stalk (chopped)
½ tsp. Sugar
¼ C Sesame seeds (lightly toasted)
½ tsp. Ketchup
1/8 tsp. Freshly ground white pepper or to taste
1/8 tsp. Celery salt or to taste
1/3 C Soy sauce
1/3 C Distilled white vinegar

Instructions

Blend all ingredients, except soy sauce and vinegar, for 30 seconds. Add soy sauce and vinegar; blend for 30 seconds or until smooth. Makes about 2 cups. Can also be used as marinade or dip.

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