Miso-Sesame Vinaigrette That’s Good on Anything

Condiment

Cook Time: 5 minutes Total Time: 5 min Servings: 1 cup Source:

Ingredients

2 medium garlic cloves, smashed with the side of a knife

1 small shallot, roughly chopped

2 tablespoons shoyu or tamari

2 tablespoons balsamic vinegar

2 tablespoons red or white wine vinegar

1 tablespoon light miso paste

1 tablespoon dark brown sugar

1/2 cup grapeseed, vegetable or canola oil

2 tablespoons toasted sesame oil

2 tablespoons toasted white or black sesame seeds

Directions

Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)

With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)

Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.