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Caramelized-Miso Vinaigrette

Caramelized-Miso Vinaigrette


  • 1/4 cup plus 1/2 cup canola oil
  • 2 teaspoons chopped garlic
  • 2 teaspoons plus 2 teaspoons grated ginger
  • 2 tablespoons miso
  • 1/4 cup soy sauce
  • 1/4 cup mirin (a Japanese cooking wine)


  1. In a medium pot over medium, heat 1/4 cup canola oil add garlic and 2 teaspoons grated ginger until pieces begin to turn translucent. Add miso and stir with a wooden spoon until it becomes dark brown. Add soy sauce and mirin and bring to a boil, using the spoon to scrape up any miso stuck to the bottom of the pot. Transfer to a blender or food processor and slowly stream in 1/2 cup more of canola oil while blending. Stir in 2 more teaspoons grated ginger. Try it on steamed vegetables.


  • Courtesy of Chef Andrew Swallow, of Mixt Greens in California


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