I love my sauces!!!!! So when a dear friend (that’s you Deb!), says she has a sauce recipe for me that I am going to love – particularly when it has miso in it – I am all “ears”! Deb has been making this dressing for some time and can’t remember where she got the inspiration from … but it is certainly delicious.
Miso is a fabulous ingredient … it is a fermented soybean paste rich in beneficial bacteria that is gut friendly (so a tick for many people!), and once opened keeps for a long time in the fridge where it will continue to mature slowly … for those that are still venturing into using “miso” as an ingredient this post (see here) will help to demystify it somewhat.
Use whatever miso you like in this recipe, but remember that the richer it is (deeper in colour), the more intense flavour you will get. It is also very salty so I haven’t added any extra salt to this sauce.
You can buy miso from Asian stores, but many health food stores carry an organic range (if that is your preference), and some supermarkets are now stocking miso in their Asian sections (Deb bought hers from her local Coles).
When Deb gave me the recipe I decided to have a little fiddle as I know some people can’t eat honey (so sad!) … and whilst I was at it I decided to continue to play with some of the other ingredients too so that there were a few options available depending on people’s preferences.
I have made this dressing using tahini as well as 100% peanut butter, white wine vinegar as well as apple cider vinegar, maple syrup as well as honey, soy sauce as well as tamari, and love all the variations. The recipe below however is the version I like the best with the other options in brackets, and even Deb agreed that it was a little more mellow (which is a good thing because I used a dark miso which is full flavoured).
Whilst you can definitely make this sauce without a blender, using the Thermomix at such a high speed allows the fresh ginger and other ingredients to fully emulsify creating a lovely smooth finish.
This sauce is delicious served as a dip for veggies on a platter, drizzled over any kind of salad, baked veggies, noodles or rice, and beef and chicken dishes (the last picture in this post is the dressing drizzled over chicken and veggies that I had last week).
We are loving this sauce … hope you do too! Thanks Deb!
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- All the ingredients in the ™ bowl …
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- … and blended twice at high speed for a total of 20 seconds …
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- … to create a lovely smooth texture … mix makes just over a cup
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- Store in a glass container in the fridge
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- Simple ingredients used …
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- … to create a sauce that has so many uses … here is it served over chicken and veggies which absolutely lifted the dish!
Store in a glass container in the fridge
Use whatever miso you like in this recipe, but remember that the richer it is (deeper in colour), the more intense flavour you will get. It is also very salty so I haven't added any extra salt to this sauce.
You can buy miso from Asian stores, but many health food stores carry an organic range (if that is your preference), and some supermarkets are now stocking miso in their Asian sections (Deb bought hers from her local Coles).
The recipe below is the version I like the best with the other options in brackets, and even Deb agreed that it was a little more mellow (which is a good thing because I used a dark miso which is full flavoured).
Whilst you can definitely make this sauce without a blender, using the Thermomix at such a high speed allows the fresh ginger and other ingredients to fully emulsify creating a lovely smooth finish.
This sauce is delicious served as a dip for veggies on a platter, drizzled over any kind of salad, baked veggies, noodles or rice, and beef and chicken dishes (the last picture in this post is the dressing drizzled over chicken and veggies that I had last week).
- 30g fresh ginger, peeled weight, chopped in chunks
- 30g maple syrup (or honey)
- 30g miso of choice
- 30g lemon juice
- 30g white wine vinegar (or apple cider vinegar)
- 30g soy sauce (or tamari)
- 40g hulled tahini, or 100% peanut butter (I love both options)
- 60g extra virgin olive oil
- Place all the ingredients into TM bowl and blend 10 seconds / speed 10
- Scrape around bowl and blend again for 10 seconds / speed 9 (speed is reduced just a touch)
- Scrape around bowl
- Pour sauce into a glass container and store in the fridge where it will keep for at least two weeks (if not more)
- Use as desired
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