Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes approximately 1 1/2 cups

Ingredients
Ingredients
Zest from half of an orange

1/2 cup fresh orange juice

3 tablespoons aged sherry vinegar

2 tablespoons sweet white miso

2 teaspoons Dijon mustard

1 1/2 tablespoons honey

1 1/2 tablespoons minced shallots

3/4 teaspoon ground ginger

1/4 cup walnut oil

1 cup canola oil

Salt and pepper to taste

RATE THIS RECIPE

Based on 2 ratings

Preparation Method

  1. Place all ingredients in a food processor except the oils.
  2. With the food processor running slowly drizzle in the oils until emulsified.
  3. Season with salt and pepper.

; ; ;