Ginger-Miso Vinaigrette

Name: Ginger-Miso Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 220 ml
Cuisine: Asian
Ingredients: 60 ml Miso; 45 ml Yuzu Juice; 30 ml Ginger; 15 ml Soy Sauce; 1.25 ml Pepper; 60 ml Water; 90 ml Sunflower Oil

Independent adaptation of a publicly published Nora Pouillon recipe. Not affiliated with, sponsored by, or endorsed by Nora Pouillon.

Ginger-Soy from a national-award-winning chef.

Ratio

Miso 60 mlYuzu Juice 45 mlGinger 30 mlSoy Sauce 15 mlPepper 1 mlWater 60 ml

Ingredients

Miso — 60 ml
Yuzu Juice — 45 ml
Ginger — 30 ml
Soy Sauce — 15 ml
Pepper — 1.25 ml
Water — 60 ml
Sunflower Oil — 90 ml

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Nora Pouillon works in Organic / American farm-to-table; credentials include James Beard Lifetime Achievement Award 2017.

Adapted from a Nora Pouillon recipe (Nora Pouillon / James Beard Foundation (sake-glazed black cod)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nora Pouillon / James Beard Foundation (sake-glazed black cod) (published as “Ginger-Miso Vinaigrette”). Full citation lives in Provenance.