Red Meat Allergy Friendly Miso-Sesame Herb Oil
Total time15 min
Prep time10 min
Cook time5 min
4.6(22)
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Learn more →Ingredients
8 servings
For the oil base
- ⅓ cup garlic-infused oil
- 1 tbsp toasted sesame oil
For the miso base
- 2 tbsp white miso paste
- 1 tbsp tamari
- 1 tsp rice vinegar
- 1 tsp maple syrup
- 1 tsp fresh ginger, finely grated
- ¼ tsp crushed red pepper flakes (optional)
For the herbs
- 2 tbsp scallion green tops, thinly sliced
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh mint, finely chopped (optional)
- 1 tsp sesame seeds, toasted
- ¼ tsp fine sea salt, or to taste
Instructions
- 1
Warm the garlic-infused oil in a small saucepan over low heat until it just begins to shimmer, about 2 minutes. Remove from heat and let it cool for 1 minute — it should be warm but not smoking.
- 2
In a small bowl, whisk together the white miso paste, tamari, rice vinegar, maple syrup, and grated ginger until the miso is fully dissolved and the mixture is smooth with no lumps.
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