Miso-Sesame Vinaigrette That’s Good on Anything

J. Kenji López-Alt/ Photo:Ryan Liebe for The New York Times. Food Stylist: Simon Andrews

1 Cup

Ingredients

• 2 medium garlic cloves, smashed with the side of a knife
• 1 small shallot, roughly chopped
• 2 tablespoons shoyu or tamari
• 2 tablespoons balsamic vinegar
• 2 tablespoons red or white wine vinegar
• 1 tablespoon light miso paste
• 1 tablespoon dark brown sugar
• ½ cup grapeseed, avocado, or olive oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons toasted white or black sesame seeds

Instructions

1. Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
2. With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
3. Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.