Prep 5 mins
Cook 0 mins
Simple, sweet, tangy, and all-purpose-- try it on chickpea cutlets, salad, or grilled vegetables.
- 1⁄4 cup miso (I recommend a mild white miso)
- 1⁄4 cup prepared mustard (plain yellow is fine)
- 3 tablespoons honey or 3 tablespoons agave syrup
- 1 tablespoon apple cider vinegar or 1 tablespoon rice wine vinegar
- Mix miso and mustard together until smooth.
- Add remaining ingredients and beat with a fork until lump-free.
I found this a little too sweet, but adding a bit of toasted sesame oil fixed that.
Four stars. I have made this a number of times. I usually use dijon mustard, but less than called for here. I like to use agave or honey, but don't put it all in at once, try it as you go so it isn't too sweet for your taste. Good, even on plain greens! Thanks for posting.
Pretty nice! Served over baked squash and basmati rice. I used agave syrup and cider vinegar, and the taste wasn't as sweet as it was acidic, but pleasantly so. Wouldn't use more than a tbsp though, especially with the amount of prepared mustard called for which also adds a strong taste. Doesn't get any easier to have good food than this. Thanks.