Lemon Zest Dressing

Name: Lemon Zest Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Asian
Ingredients: 1/4 cup (60 ml) Aquafaba; 1 Tbsp (15 ml) Dijon Mustard; 4 Tbsp divided (60 ml) Cider Vinegar; 3/4 cup (180 ml) Sunflower Oil; 1/4 cup (50 g) Sugar; 2 packed tsp (4 g) Lemon Zest; 1/4 cup (60 ml) Lemon Juice; 3 Tbsp white (54 g) Miso; 2 cloves Garlic; 1 tsp (3 g) Onion Powder; 1/4 tsp (0.5 g) Celery Seed; 1 tsp kosher (6 g) Salt; 2 Tbsp optional toasted (18 g) Poppy Seed

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

DRESSING · ROASTED VEGETABLES & LETTUCE

In the published recipe, this is the dressing for Kismet-inspired.

Nosrat's creamy lemon-miso dressing for vegetables, lettuce.

On the jar

CREAMY

Method: blend
Yield: about 2 cups
Ingredients: 13

Blender sauce. Cook from the recipe

Ratio

Aquafaba 60 mlDijon Mustard 15 mlCider Vinegar 60 mlSunflower Oil 180 mlLemon Juice 60 ml

Ingredients

Aquafaba1/4 cup (60 ml)
Dijon Mustard1 Tbsp (15 ml)
Cider Vinegar4 Tbsp divided (60 ml)
Sunflower Oil3/4 cup (180 ml)
Sugar1/4 cup (50 g)
Lemon Zest2 packed tsp (4 g)
Lemon Juice1/4 cup (60 ml)
Miso3 Tbsp white (54 g)
Garlic2 cloves
Onion Powder1 tsp (3 g)
Celery Seed1/4 tsp (0.5 g)
Salt1 tsp kosher (6 g)
Poppy Seed2 Tbsp optional toasted (18 g)

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

Lemon Zest Dressing 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 · 5 stars · 4 national awards

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 Lemon-Miso Dressing.

Adapted from a Samin Nosrat recipe (Samin Nosrat / NYT Cooking (Kismet-inspired)).

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 Samin Nosrat / NYT Cooking (Kismet-inspired) (published as “Creamy Lemon-Miso Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar