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.
Place egg, vinegar, garlic and ginger in blender or food processor and blend.
Slowly add the oil making an emulsion.
Add remaining ingredients and season with salt and pepper to taste, reserve.
Serving Size 2 tablespoons
Servings 0