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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I had a bunch of miso a while back and didn't really know what to do with it. After a bit of researching, I decided to make a vinaigrette with it - and since that day, I've never been a day without some in my fridge. Read more . The recipe breaks down to 1 part miso, 3 parts vinegar (rice/balsamic or any combo), and 3 parts oil (olive or a combo of olive & sesame). This yields an particularly vinegary taste, so change proportions to suit your preferences. Ingredients:
1/3 cup miso (white or red) |
1/2 cup rice vinegar |
1/2 cup balsamic vinegar |
2/3 cup extra virgin olive oil |
1/3 cup sesame oil |
Directions:
1. Whisk miso and vinegars together until blended.
2. Slowly whisk in olive oil, followed by sesame oil, until emulsified.
3. Store in bottle in refrigerator or use immediately.
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