- 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.