From Grant Achatz's kitchen · Alinea, Chicago
blend · dressing
★ STARRED KITCHENWhite Miso–Tofu Dressing (Chicago Mag)
From an award-winning kitchen
Ratio
LEMON JUICE 30GRAPESEED OIL 60WATER 45
Ingredients
- MISO50 g
- TOFU60 g
- LEMON JUICE30 ml
- GRAPESEED OIL60 ml
- WATER45 ml
- WHITE PEPPER1 g
- SALT3 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.
Originally published as White Miso–Tofu Dressing (Chicago Mag).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Grant Achatz dinner-party recipes / Chicago Mag (published as “White Miso–Tofu Dressing (Chicago Mag)”). Full citation lives in Provenance.