Miso-Sesame Vinaigrette
Ingredients
-
Garlic:
2
cloves
smashed
-
Shallot:
1
roughly chopped
- Shoyu: 2 tbsp
- Balsamic vinegar: 2 tbsp
- White wine vinegar: 2 tbsp
- Miso: 1 tbsp
-
Sugar:
1
tbsp
dark brown
- Oil: ½ c
- Sesame oil: 2 tbsp
-
Sesame seeds:
2
tbsp
toasted, white or black
Method
Combine garlic, shallot, shoyu, balsamic vinegar, white wine vinegar, 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.)
- garlic: 2 cloves
- shallot: 1
- shoyu: 2 tbsp
- balsamic vinegar: 2 tbsp
- white wine vinegar: 2 tbsp
- miso: 1 tbsp
- sugar: 1 tbsp
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 oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
- oil: ½ cup
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.
- sesame oil: 2 tbsp
- sesame seeds: 2 tbsp