1/2 cup olive oil or peanut oil
2 Tbsp sesame seed oil
3 stalks coarsely chopped celery
1/4 cup coarsely peeled and chopped ginger root
1/2 cup chopped green onion
4 Tbsp water
2 Tbsp ketchup or tomato paste
4 tsp soy sauce
4 medium sized coarsely chopped garlic cloves
Heavy pinch kosher salt
Few good grinds of black pepper
1/3 cup rice wine vinegar
2 tsp white sugar
2 tsp lemon juice
Place all ingredients but oil in your blender, pulse lightly until just mixed together. With the blender on pour the oil in slowly to emulsify. Refrigerate for at least 4 hours before use to allow flavors to blend. Should keep covered and refrigerated for at least 2 weeks. (If it lasts that long.)