Miso Dressing

4 Reviews
100% would make this recipe again

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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


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


This vinaigrette keeps 1 week in the fridge.

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

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  • 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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