PANTRYFLEX

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Copperstreet Creamy Lemon-Miso

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

Samin Nosrat's Copperstreet Creamy Lemon-Miso, from the published recipe.

Ratio

Ratio by volume: Aquafaba 60 ml, Dijon Mustard 15 ml, Cider Vinegar 60 ml, Sunflower Oil 180 ml, Lemon Juice 60 ml
Aquafaba 60 mlDijon Mustard 15 mlCider Vinegar 60 mlSunflower Oil 180 mlLemon Juice 60 ml

Ingredients

  • Aquafaba — 1/4 cup (60 ml)
  • Dijon Mustard — 1 Tbsp (15 ml)
  • Cider Vinegar — 4 Tbsp divided (60 ml)
  • Sunflower Oil — 3/4 cup (180 ml)
  • Sugar — 1/4 cup (50 g)
  • Lemon Zest — 2 packed tsp (4 g)
  • Lemon Juice — 1/4 cup (60 ml)
  • Miso — 3 Tbsp white (54 g)
  • Garlic — 2 cloves
  • Onion Powder — 1 tsp (3 g)
  • Celery Seed — 1/4 tsp (0.5 g)
  • Salt — 1 tsp kosher (6 g)
  • Poppy Seed — 2 Tbsp optional toasted (18 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Copperstreet Creamy Lemon-Miso 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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First run is small.

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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)).

More from this kitchen

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?

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 (Kismet-inspired) (published as “Creamy Lemon-Miso Dressing”). Full citation lives in Provenance.

Companion jar