Rapsöl-Miso Dip

Name: Rapsöl-Miso Dip
Prep time: 10 min
Total time: 10 min
Yield: 520 ml
Cuisine: Asian
Ingredients: 2 g Garlic; 29.7 ml White Wine Vinegar; 30 g Miso; 100 ml Water; 65 g Egg Yolk; 14.1 ml Honey; 3 g Salt; 50 g Sunflower Seeds; 2 g Xanthan; 239.1 ml Rapeseed Oil

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

Rapsöl-Miso Dip from a starred kitchen.

Ratio

White Wine Vinegar 30 mlWater 100 mlHoney 14 mlRapeseed Oil 239 ml

Ingredients

Garlic — 2 g
White Wine Vinegar — 29.7 ml
Miso — 30 g
Water — 100 ml
Egg Yolk — 65 g
Honey — 14.1 ml
Salt — 3 g
Sunflower Seeds — 50 g
Xanthan — 2 g
Rapeseed Oil — 239.1 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

Nenad Mlinarevic works in Swiss / modern at Focus; credentials include Michelin 2* (Focus, Vitznau historical).

Adapted from a Nenad Mlinarevic recipe (Nenad Mlinarevic / GaultMillau (Mistkratzerli)).

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 Nenad Mlinarevic / GaultMillau (Mistkratzerli) (published as “Rapsöl-Miso Dip”). Full citation lives in Provenance.