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Miso Vinaigrette

December 21, 2018 Mary Sauer

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.

DifficultyIntermediate

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.

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Miso Vinaigrette

Yields10 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

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.

Miso Vinaigrette
IngredientsDirections

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