On the jar: Ridgepoint Miso À La
blend · dip
★ STARRED KITCHENPrep 10 minRidgepoint Miso à La
Independent adaptation of a publicly published Jean Sulpice recipe. Not affiliated with, sponsored by, or endorsed by Jean Sulpice.
From a starred kitchen.
Ratio
Ingredients
- White Miso — 200 g miso blanc
- Fromage Blanc — 100 g fromage blanc
- Hazelnuts — 100 g noisettes
- Lemon Juice — 10 g jus de citron
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.
Companion jar
Ridgepoint Miso À La wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jean Sulpice. French Alpine. Cited awards include: Michelin 2* (Auberge du Père Bise, Talloires / Annecy).
Originally published as Miso à la Noisette.
More from this kitchenFAQ
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 — its companion jar is below.
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 Jean Sulpice / Académie du Goût (textures et saveurs) (published as “Miso à la Noisette”). Full citation lives in Provenance.