Miso vinaigrette: I’ve been making this vinaigrette for a long time. It’s a standard at our house and we use it all the time. I really like the way the ginger and Sriracha play against the Umami of the miso and soy. Use it on greens, steamed rice, grilled meats and fish.
| INGREDIENTS | DIRECTIONS |
|---|---|
California Raisin BBQ Sauce 1 Egg ¼ cup Rice Wine Vinegar 2 Garlic Cloves 1 tbsp Peeled Ginger Root, chopped 1 cup Vegetable Oil ¼ cup Light miso 1 tbsp Soy Sauce 2 tbsp Sriracha Paste ½ tbsp salt & pepper, or to taste |
1 Place egg, vinegar, garlic and ginger in blender or food processor and blend. 2 Slowly add the oil making an emulsion. 3 Add remaining ingredients and season with salt and pepper to taste, reserve. |
CuisineAmericana
Ingredients
California Raisin BBQ Sauce
1 Egg
¼ cup Rice Wine Vinegar
2 Garlic Cloves
1 tbsp Peeled Ginger Root, chopped
1 cup Vegetable Oil
¼ cup Light miso
1 tbsp Soy Sauce
2 tbsp Sriracha Paste
½ tbsp salt & pepper, or to taste
Directions
1
Place egg, vinegar, garlic and ginger in blender or food processor and blend.
2
Slowly add the oil making an emulsion.
3
Add remaining ingredients and season with salt and pepper to taste, reserve.