shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minIronbench Miso
Independent adaptation of a publicly published Hugh Acheson recipe. Not affiliated with, sponsored by, or endorsed by Hugh Acheson.
Hugh Acheson's Ironbench Miso, from the published recipe.
Ratio
Ingredients
- Red Wine Vinegar — 3 Tbsp (45 ml)
- Garlic — 1 clove minced
- Dijon Mustard — 1 tsp (5 ml)
- Salt — 3/4 tsp kosher (4.5 g)
- Pepper — 1/2 tsp (1 g)
- Olive Oil — 3/4 cup (180 ml)
- Miso — 1 Tbsp white miso (18 g)
Method
- Pour to the lines in order (bottom → top): Red Wine Vinegar, Dijon Mustard, Olive Oil.
- Add finishing notes: Garlic, Salt, Pepper, Miso.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
1 kitchen · 0 stars · 1 national award
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First run is small.
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Provenance
Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.
Originally published as Miso Vinaigrette.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Food & Wine / Hugh Acheson Basic Vinaigrette — add white miso (published as “Miso Vinaigrette”). Full citation lives in Provenance.