LOCATION: Recipes >> Salad Dressings >> 3-4 Tbsp light miso
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3-4 Tbsp light miso
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2 Tbsp grated fresh ginger
1/4 cup cider vinegar or lemon juice
2 Tbsp dark sesame oil
1 cup vegetable oil
1/2 cup water
Combine miso, ginger, lemon or vinegar, and sesame oil
in a blender and blend on low speed until smooth.
Gradually add oil in a thin steady stream until mixed.
Then very slowly add water until thick and creamy.
Taste and add more miso if you want a richer flavor.
Keeps forever refrigerated.
*note from me: more miso is better than less and i add
a little salt.
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