A 3-ingredient sauce to upgrade whatever's around.
fat? Actually no. In fact, they can be more flavorful without it.Think of nuoc cham, a Vietnamese staple made with water, lime juice, fish sauce, and sugar. Or Japanese ponzu, which hinges on yuzu juice, soy sauce, mirin, and vinegar. In dressings like these, the fat isn’t missed, because the other ingredients are so flavorful. Palette-coating oil would only dim their shine.
The same holds true for this tangy-sweet miso dressing. Which, these hunkered-down days at home, I have been putting toward anything and everything—and I hope you will, too. Here’s the cheat sheet: by volume, one part apple cider vinegar, one part honey, one part white miso. Whisk together and adjust as needed .
Apple cider vinegar is always in my pantry. I love its fruity sourness, not leaning too far in one direction or the other. That said: This is not the time to go out just for apple cider vinegar. If you happen to only have white wine, rice, or malt, roll with that. Even freshly squeezed lemon juice. Just avoid big personality vinegars like balsamic or sherry, which would draw too much attention.
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