From Grant Achatz's kitchen · Alinea, Chicago
blend · dressing
★ STARRED KITCHENWhite Sesame–Pepper–Miso Dressing
From an award-winning kitchen
Ratio
GRAPESEED OIL 75LEMON JUICE 25WATER 100
Ingredients
- GRAPESEED OIL75 ml
- SESAME SEED60 g
- TOFU30 g
- MISO25 g
- LEMON JUICE25 ml
- WHITE PEPPER10 g
- GARLIC4 g
- SALT6 g
- WATER100 ml
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 Sesame–Pepper–Miso Dressing.
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 / Gourmet Traveller (published as “White Sesame–Pepper–Miso Dressing”). Full citation lives in Provenance.