Yield: About 12 - 14 oz
PREPARATION
Step 1: In a liquid measuring cup or wide-mouth jar, combine the aquafaba, mustard and 1 tablespoon of vinegar. With an immersion blender running on high speed, drizzle the oil in a thin stream to blend and make the aquafaba “mayonnaise." It should look like soft meringue.
¼ cup aquafaba
1 tablespoon Dijon mustard
1 TBL cider vinegar
¾ cup sunflower oil
Step 2
In another wide-mouth jar, blend together 3 tablespoons vinegar, sugar, lemon zest, lemon juice, miso, garlic, onion powder, celery seeds and salt until smooth.
3 tablespoons apple cider vinegar
¼ cup white sugar
2 packed teaspoons finely grated lemon zest
¼ cup freshly squeezed lemon juice
3 tablespoons white miso
** 2 garlic cloves, thinly sliced
1 teaspoon onion powder
** ¼ teaspoon celery seeds
1 teaspoon kosher salt, plus more as needed
** Optional: 2 tablespoons poppy seeds, lightly toasted
Return the stick blender to the aquafaba mayonnaise, and with the blender running at high speed, drizzle in the lemon-miso mixture. Stir in the poppy seeds, if desired. Taste and adjust with salt, vinegar and lemon juice as needed.
Step 3: Cover and refrigerate remaining dressing for up to 1 week.
Marilyn's Notes:
I've been wanting to try this aquafaba trick for quite a while. It actually works!
I used a wide-mouth quart canning jar for the first step and a 1-cup Pyrex for the second. I left out the fresh garlic, celery and poppy seeds and used a bit of dry ground garlic rather than fresh.
In the video, she mentions that chickpea liquid is her favorite as it adds the least flavoring and should have the consistency of egg white. She recommends reducing it on the stove until it reaches that consistency. I needed to do that and kept measuring in a 1/4 Cup until it just filled that. Then I put it in the canning jar and popped it in the refrigerator until it was chilled before proceeding.
It's definitely a sweet dressing...due to the sugar used to counterbalance the vinegar and lemon juice. In the video she roasts broccoli, rubs more lemon zest on them and then drizzles on the dressing.
cooking.nytimes.com
PREPARATION
Step 1: In a liquid measuring cup or wide-mouth jar, combine the aquafaba, mustard and 1 tablespoon of vinegar. With an immersion blender running on high speed, drizzle the oil in a thin stream to blend and make the aquafaba “mayonnaise." It should look like soft meringue.
¼ cup aquafaba
1 tablespoon Dijon mustard
1 TBL cider vinegar
¾ cup sunflower oil
Step 2
In another wide-mouth jar, blend together 3 tablespoons vinegar, sugar, lemon zest, lemon juice, miso, garlic, onion powder, celery seeds and salt until smooth.
3 tablespoons apple cider vinegar
¼ cup white sugar
2 packed teaspoons finely grated lemon zest
¼ cup freshly squeezed lemon juice
3 tablespoons white miso
** 2 garlic cloves, thinly sliced
1 teaspoon onion powder
** ¼ teaspoon celery seeds
1 teaspoon kosher salt, plus more as needed
** Optional: 2 tablespoons poppy seeds, lightly toasted
Return the stick blender to the aquafaba mayonnaise, and with the blender running at high speed, drizzle in the lemon-miso mixture. Stir in the poppy seeds, if desired. Taste and adjust with salt, vinegar and lemon juice as needed.
Step 3: Cover and refrigerate remaining dressing for up to 1 week.
Marilyn's Notes:
I've been wanting to try this aquafaba trick for quite a while. It actually works!
I used a wide-mouth quart canning jar for the first step and a 1-cup Pyrex for the second. I left out the fresh garlic, celery and poppy seeds and used a bit of dry ground garlic rather than fresh.
In the video, she mentions that chickpea liquid is her favorite as it adds the least flavoring and should have the consistency of egg white. She recommends reducing it on the stove until it reaches that consistency. I needed to do that and kept measuring in a 1/4 Cup until it just filled that. Then I put it in the canning jar and popped it in the refrigerator until it was chilled before proceeding.
It's definitely a sweet dressing...due to the sugar used to counterbalance the vinegar and lemon juice. In the video she roasts broccoli, rubs more lemon zest on them and then drizzles on the dressing.
Creamy Lemon-Miso Dressing Recipe
If I were a singer-songwriter, I would write a power ballad about my love for Kismet Rotisserie in Los Angeles The shoebox-size, mostly takeout restaurant serves the kind of food I’d eat every day if I lived in the neighborhood: golden roast chicken, fluffy pita and perfectly seasoned side...
