SESAME-MISO VINAIGRETTE
Ingredients
- 2 2 2egg yolks
- 2 2 2tablespoons TABLESPOON_USVolumeDijon mustard
- 2 2 2garlic cloves
- 1/4 .25 .25cup CUP_USVolumepickled ginger
- 1/4 .25 .25cup CUP_USVolumered miso paste
- 1/4 .25 .25cup CUP_USVolumewhite sesame seeds, toasted
- 2 2 2tablespoons TABLESPOON_USVolumeginger vinegar
- 1/2 .5 .5cup CUP_USVolumerice vinegar
- 2 2 2cups CUP_USVolumepeanut oil
- 2 2 2tablespoons TABLESPOON_USVolumesesame oil
- 1 1 1teaspoon TEASPOON_USVolumetogarashi spice
Instructions
- Place egg yolks, mustard, garlic, ginger, miso paste, sesame seeds and vinegars in blender and blend until smooth. Slowly add oils and togarashi spice until fully emulsified.
ABOUT THIS RECIPE
Wolfgang Puck's Sesame-Miso Vinaigrette was originally created for our Miso-Glazed Black Cod recipe. You could also use it to dress your favorite Asian-inspired salad.