This versatile dressing is great over salad, but also try it on raw veggies, cooked vegetables such as sweet potatoes or stir frys, drizzled over grains, or use it as a seafood marinade.
- 3/4 Cups plus 2 tablespoons rice wine vinegar
- 3/4 Ounces sesame oil
- 1 1/2 ounces blonde miso paste
- 3 Ounces wildflower honey
- 1/2 Cup tahini paste
- 1/2 Cup hoisin sauce
- 2 Cups mayonnaise
Step 1: Using a blender or food processor, combine 3/4 cup plus 2 tablespoons rice wine vinegar, 3/4 ounce sesame oil, 1 1/2 ounces blonde miso paste, 3 ounces wildflower honey, 1/2 cup tahini paste and 1/2 cup hoisin sauce. Mix until combined.
Step 2: Transfer the mixture to a large bowl and whisk in 2 cups mayonnaise until smooth. Store refrigerated in an airtight container. Makes 1 quart.