3 egg yolks
1 1/4 inches fresh ginger root
4 garlic cloves
1 1/2 tbsp. dry yellow mustard
2 1/2 tbsp. sugar
3/4 c. rice wine vinegar
2 tbsp. crushed red chilies
Tahini
Vegetable oil

Combine all of the above in a food processor or blender and blend until smooth. Slowly blend in 2/3 cup tahini, then 1 3/4 cups vegetable oil. Thin with water, a little at a time, as it does get a little thick after the oil is incorporated. Refrigerate.