Miso-Ginger Sauce/Dressing

Is it a sauce? Is it a dressing? What I know for sure is that it goes on pretty much anything, is lovely vibrantly bright AND it is super easy to make.

Quick note: this is totally not sponsored, and you can make this with any blender, but a Vitamix (or other high-powered blender) will yield the most smooth and aerated sauce.

What do we use it for?

Dipping veggies

On top of salad

On top of fish/chicken/tofu

On dumplings

With scrambled eggs

I mean, you name it, it will probably go well with this sauce.

And yes, you can double the recipe. Your future self says thank you very much if you do!

Miso-Ginger Sauce

Yield: About 11/4 cups 

Ingredients

¼ cup neutral oil (canola, peanut, etc)

¼ cup rice vinegar

3 tablespoons mild or sweet miso (like yellow or white)

1 tablespoon sesame oil

1 teaspoon fish sauce

2 carrots, cut into big pieces

1 1-inch piece fresh ginger, cut into coins

Salt and pepper

Directions

1. Put the oil, vinegar, miso, sesame oil, fish sauce, carrots, and ginger in a food processor and pulse a few times to chop the carrots. Then let the machine run for a minute or so until the mixture is chunky-smooth.

2. Taste and adjust the seasoning with salt and pepper if necessary. Serve or cover and refrigerate for up to several days.

Enjoy with everything!