Miso Shallot Vinaigrette

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READY IN: 10mins
YIELD: 5 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a blender, add the miso, shallots, togarashi, sugar, lemon juice, naturally brewed rice vinegar and sesame oil and blend together at a high speed until smooth.
  • Drizzle the oil slowly into the blender to emulsify.
  • Check for seasoning. Store in a covered glass jar and place in the fridge for up to two weeks.
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