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White Miso Lemon Vinaigrette

White miso lemon vinaigrette made with a whisked emulsion for a creamy, glossy dressing with umami depth. Bright lemon and mellow white miso create a smooth dressing that clings to greens and grains.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Japanese-Fusion
Calories: 110
Ingredients Method Notes

Ingredients
  

White miso lemon vinaigrette
  • 0.25 cup white miso paste white miso for creamy umami
  • 3 tbsp fresh lemon juice use freshly squeezed for brightness
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 garlic minced
  • 1 tsp ginger grated
  • 0.3333333333 cup neutral oil
  • 2 tbsp sesame oil
  • 1 tbsp water adjust consistency
  • 1 salt and pepper to taste

Method
 

Whisk the base
  1. Whisk white miso, lemon juice, rice vinegar, honey, minced garlic, and grated ginger in a bowl until the miso is mostly dissolved. Continue whisking for about 30 seconds to smooth out visible lumps.
Emulsify
  1. Slowly drizzle in neutral oil and sesame oil while whisking constantly until emulsified. Keep the stream steady to maintain a creamy texture with a glossy sheen.
Adjust and season
  1. Add water a little at a time to reach your desired consistency, then whisk again until smooth. Season with salt and pepper to taste.
Chill and use
  1. Transfer the vinaigrette to a jar and refrigerate. Shake well before each use, and if it thickens too much, whisk in additional water or lemon juice.
  2. Store the dressing in the refrigerator for up to 2 weeks. Use it chilled or let it sit at room temperature for about 5 minutes before serving.

Notes

Pro tip: start with room-temperature miso (or whisk a full 30 seconds) so it dissolves more evenly. Refrigerate in a sealed jar for up to 2 weeks; freezing is not recommended because the emulsion can break. For a dairy-free and egg-free option, this recipe already fits—if you want a lower-sugar version, reduce honey slightly and balance with an extra splash of lemon juice.