From Samin Nosrat's kitchen · Independent / cookbook & teaching, Berkeley
blend · dressing
NATIONAL AWARD WINNERCopperstreet Creamy Lemon-Miso
From a national-award-winning chef
Ratio
AQUAFABA 60DIJON 15CIDER VIN 60SUNFLOWER OIL 180LEMON JUICE 60
Ingredients
- AQUAFABA60 ml
- DIJON15 ml
- CIDER VIN60 ml
- SUNFLOWER OIL180 ml
- SUGAR50 g
- LEMON ZEST4 g
- LEMON JUICE60 ml
- MISO54 g
- GARLIC10 g
- ONION POWDER3 g
- CELERY SEED0.5 g
- SALT6 g
- POPPY SEED18 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
California technique teacher and James Beard Award winner for Salt, Fat, Acid, Heat; Cookbook Hall of Fame lineage. Formerly Chez Panisse cook; Netflix series of the same name.
Originally published as Creamy Lemon-Miso Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Samin Nosrat / NYT Cooking (Kismet-inspired) (published as “Creamy Lemon-Miso Dressing”). Full citation lives in Provenance.