blend · dressing
NATIONAL AWARD WINNERPrep 10 minIronmill Citrus-Honey
Independent adaptation of a publicly published Samin Nosrat recipe. Not affiliated with, sponsored by, or endorsed by Samin Nosrat.
Samin Nosrat's Ironmill Citrus-Honey, from the published recipe.
Ratio
Ingredients
- Lemon Juice — 1/4 cup (60 ml)
- Seas Rice Vinegar — 1/4 cup (60 ml)
- Miso — 5 Tbsp white (90 g)
- Honey — 2 Tbsp (30 ml)
- Sesame Oil — 2 tsp toasted (10 ml)
- Garlic — 6 cloves thinly sliced
- Ginger — 3-inch piece peeled thinly sliced (40 g)
- Jalapeno — 1 fresh stemmed
- Canola Oil — 1/2 cup neutral (120 ml)
- Salt — to taste
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
Ironmill Citrus-Honey 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
California technique teacher and James Beard Award winner for Salt, Fat, Acid, Heat; Cookbook Hall of Fame lineage. Formerly Chez Panisse cook; Netflix series of the same name.
Originally published as Creamy Sesame-Ginger Dressing.
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 Samin Nosrat / NYT Cooking (published as “Creamy Sesame-Ginger Dressing”). Full citation lives in Provenance.