Lemon-Miso Sauce

I love this! I really love it. I want to eat it all with a spoon. It’s creamy, sweet-tangy, with just a bit of heat. It reminds me of hollandaise sauce, but boy is it a lot easier to make! Wonderful on steamed vegetables, like green beans or asparagus. Yummy on potatoes, or a chopped salad. Heavenly on pan-fried tempeh. It just makes everything taste better. For this recipe I recommend a white (sometimes called sweet) miso. My favorite brand is made right here in Portland, OR by the Soybeam Jozo Co. – Jorinji Miso. For my readers outside the Portland-Metro area, I recommend Miso Master Organic Chickpea Miso for this recipe. When shopping for miso, look for one that is organic, unpasteurized, and GMO-free. For hot sauce I used my favorite local brand – Secret Aardvark Habanero Hot Sauce.


Lemon-Miso Sauce

Lemon-Miso Sauce
Makes ¾ cup

¼c white miso
¼c lemon juice
¼c extra virgin olive oil
1T hot sauce

Whisk all ingredients in a small bowl and serve drizzled over raw or cooked veggies. Will get very thick in fridge, so let sit out for an hour before serving.

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