Miso Vinaigrette
I like to serve this over a bed of greens, some crispy napa cabbage, some sushi rice and some fresh seafood.
I like to serve this over a bed of greens, some crispy napa cabbage, some sushi rice and some fresh seafood.
- Carbohydrate 1.61538499994151 g
- Cholesterol 52.445 mg
- Fat 28.499925 g
- Fiber 0.342750001549721 g
- Protein 1.27566999999891 g
- Saturated Fat 4.1862875 g
- Serving Size 1 1 Serving (44g)
- Sodium 175.85475 mg
- Sugar 1.27263499839179 g
- Trans Fat 0.800905000000006 g
- Calories 265 calories
Step-by-step
- Whisk ingrients and taste. Correct seasoning, then emulsify oil.
Miso paste anchors this dressing with deep umami. This fermented soybean product brings naturally occurring glutamates. Cooks frequently ruin emulsified dressings by dumping oil into the bowl too quickly. Fat droplets require slow incorporation to form a stable suspension with the vinegar. Raw egg yolks provide the lecithin necessary to bridge the oil and water phases. Whisk the mustard, miso, vinegar, ginger, egg yolks, and plum wine together before adding any fat. Add the extra virgin olive oil drop by drop initially. A steady stream follows once the emulsion begins to thicken. Olive oil introduces bitterness if processed too aggressively in a high-speed blender. Hand-whisking prevents the oil from turning acrid. Storing the finished vinaigrette in a sealed glass jar at or below 40 degrees Fahrenheit preserves freshness for up to four days. Discard leftovers containing raw egg after this window closes. Plum wine supplies a gentle acidity and sweetness distinct from standard rice vinegar. Substituting mirin works if plum wine is unavailable. Use a 1:1 ratio for that swap.
