Miso Shallot Vinaigrette Food

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

MISO VINAIGRETTE

Steps:

• Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.

MISO VINAIGRETTE

Steps:

• In a bowl mash together miso and mustard and whisk in water and lemon juice. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Whisk in gingerroot and scallion.

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING

Steps:

• Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
• With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
• Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

MISO SHALLOT VINAIGRETTE

Steps:

• 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.

SESAME MISO VINAIGRETTE

Steps:

• Whirl orange juice, soy sauce, vinegar, honey, miso, tahini, and shallot in a blender.
• With blender running, pour in vegetable oil and sesame oil; whirl 10 seconds.

SHALLOT-SOY VINAIGRETTE

Steps:

• In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.
• With the machine running, slowly drizzle in the oil until an emulsion is formed.
• Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
• Use or store. Lasts 2 weeks, refrigerated.

MISO-GINGER DRESSING

Steps:

• Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.