- 3 tablespoons white (shiro) miso
- 1 teaspoon peeled and finely grated fresh ginger
- ¼ cup seasoned rice vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon mayonnaise
- ½ cup grapeseed or other mild-flavored vegetable oil
- Salt and freshly ground black pepper to taste
- In a food processor, combine the miso, ginger, vinegar, lemon juice, and mayonnaise and process until smooth. While the machine is running, add the oil in a thin, steady stream and process until creamy and smooth.
- Season with salt and pepper. Will keep, tightly covered, in the refrigerator for up to a week.