Miso Dressing

4 Reviews
100% would make this recipe again

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Ingredients

2 tbsp miso (fermented soybean paste) 30 g
1 tsp Dijon mustard 5 g
1 tbsp water 15 mL
1 1/2 tbsp lemon, freshly squeezed 1/2 lemon
1/4 cup canola oil 65 mL
1 tsp gingerroot, grated 4 g

Method

Mix the ingredients in a bowl. Shake well for 1 min.

Observations

This vinaigrette keeps 1 week in the fridge.

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Reviews

4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vinaigrettes | Halal | Kosher | Vegan | Vegetarian | No Cook | Asian | Japanese

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