Ginger Miso Vinaigrette

Name: Ginger Miso Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: Asian
Ingredients: 1/4 cup (2 oz) white miso (60 ml) Miso; 3 Tbsp yuzu juice (45 ml) Yuzu Juice; 2 Tbsp peeled and chopped ginger (30 ml) Ginger; 1 Tbsp tamari or soy sauce (15 ml) Soy Sauce; 1/4 tsp freshly ground black pepper (1.25 ml) Pepper; 4 Tbsp water (60 ml) Water; 6 Tbsp sunflower oil or other vegetable oil (90 ml) Sunflower Oil

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

DRESSING · BLACK COD & GRILLED FISH

In the published recipe, this is the dressing for sake-glazed black cod.

The dressing from Pouillon's sake-glazed black cod.

On the jar

GINGER-SOY

Method: blend
Yield: about 1 cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

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

Ingredients

Miso1/4 cup (2 oz) white miso (60 ml)
Yuzu Juice3 Tbsp yuzu juice (45 ml)
Ginger2 Tbsp peeled and chopped ginger (30 ml)
Soy Sauce1 Tbsp tamari or soy sauce (15 ml)
Pepper1/4 tsp freshly ground black pepper (1.25 ml)
Water4 Tbsp water (60 ml)
Sunflower Oil6 Tbsp sunflower oil or other vegetable 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.

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Companion jar

Ginger Miso Vinaigrette 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:

4 kitchens · 7 stars · 4 national awards

Ginger Vinaigrette★★★ KITCHENOn the jar: GINGER-SOY
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Miso VinaigretteNATIONAL AWARD WINNEROn the jar: MISO
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

Originally published as Ginger-Miso Vinaigrette.

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar