Sesame Vinaigrette Recipe

Toast white sesame seeds until golden and fragrant. Transfer to blender and pulse until pulverized.

Add garlic, mustard, sesame oil, olive or canola oil, fish sauce, and rice vinegar. Pulse again for a few seconds to combine.

While blender is running, slowly pour in condensed milk and add peanut butter to the mixture; blend until well combined.

Add black sesame seeds and mix with a rubber spatula to incorporate. Transfer to sterilized bottles. Keep chilled. Dressing will keep for 2 to 3 weeks in the refrigerator.