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Put This Miso-Garlic Vinaigrette on Chicken or Fish

Put This Miso-Garlic Vinaigrette on Chicken or Fish

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Serves 8 (serving size: about 1 1/2 tbsp.)

This mellow vinaigrette pairs perfectly with chicken and fish and makes a great marinade. Hit up your grocery’s olive bar to find roasted garlic cloves. To make your own, roast unpeeled cloves at 375°F for 20 to 30 minutes. If you don’t have a food processor, vigorously whisk the ingredients together for a chunkier dressing.


  • 3 tablespoons unseasoned rice vinegar
  • 3 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 1 tablespoon white miso
  • 1 large pasteurized egg yolk
  • 3 roasted garlic cloves
  • 1 tablespoon chopped fresh chives

Nutritional Information

  • Calories 88
  • Fat 9g
  • Satfat 1g
  • Unsatfat 8g
  • Protein 1g
  • Carbohydrate 1g
  • Fiber 0g
  • Sugars 0g
  • Added sugars 0g
  • Sodium 69mg
  • Calcium 1% DV
  • Potassium 0% DV

How to Make It

Pulse unseasoned rice vinegar, sesame oil, canola oil, white miso, 1 large pasteurized egg yolk, and roasted garlic cloves in a food processor until smooth, about 10 times. Stir in chopped fresh chives. Serve immediately, or store covered in refrigerator up to 1 week.

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