• 1 heaping tablespoon white or yellow miso
  • 2 tablespoons Key Lime White Balsamic
  • 1 tablespoon Honey Ginger White Balsamic
  • 3 tablespoons Garlic Olive Oil
  • 1 tablespoon Premium EVOO of choice
  • 1 teaspoon Roasted Sesame Oil


Whisk all the ingredients in a medium sized bowl until smooth, thickened and slightly emulsified or place in blender and process until smooth.

Makes approximately 1/2 cup – Refrigerate up to 1 week.

Original recipe by Veronica Foods.