From the kitchen
Camel Milk Miso Dressing
An umami-forward dressing built from camel milk, white miso, and rice vinegar.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1/2 cup pasteurized camel milk
- 2 tbsp White Miso Paste
- 1 tbsp Rice Vinegar
- 1 tsp Honey
- 1/3 cup Neutral Oil
Method
- Whisk miso with vinegar and honey in a bowl until smooth.
- Whisk in cold milk gradually, breaking up any lumps of miso.
- Slowly drizzle in oil while whisking. The dressing should look evenly blended, though it can separate later.
- Taste before adding any salt; white miso is already salty.
- Refrigerate in a covered jar until serving. Shake well and drizzle over greens, slaw or cooked grain bowls.
Cook with confidence
Before you start
Before you start
White miso gives a milder result than red miso. Use pasteurized milk and clean utensils. This dressing is pourable; it will not have the thickness of mayonnaise.
Serving and keeping
Refrigerate at 40°F or below for up to 3 days. Shake before serving; discard if its appearance or aroma changes unexpectedly.
Why Neutral Oil
White miso is delicate and slightly sweet. A strongly bitter olive oil can dominate it. Neutral oil lets miso, rice vinegar, and camel milk remain legible.
Salt Last, If at All
Miso supplies substantial sodium. Taste the completed emulsion before adding any salt. Often it needs none.
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