Miso-Mustard Sauce…and what to do with it

Lemons are in season! Okay, they aren’t local here in Colorado, but in February, as my stash of local produce (except the 50 lbs of apples I got today:) has diminished, I have to resort to importing most of my produce from California.  So why not lemons too?  Miso-mustard sauce is a great condiment to add a little zing to a whole variety of foods, from raw veggies to baked tofu to cheese and avocado sandwiches.  It’s super simple and leftovers will certainly last for a few days.  Definitely use fresh squeezed lemon juice – even the jarred stuff doesn’t taste like lemons, in my humble opinion.  See the note about lemon zest too… 

  • 1/4 cup freshly squeezed lemon juice (about 1 lemon)
  • 1/4 cup extra virgin olive oil (EVOO)
  • 2 Tablespoons dijon mustard (I’ve heard controversey about gf status of mustard; I use Natural Value, which is organic and gluten free)
  • 2 Tablespoons mellow white miso (beware, some types of miso contain gluten)

Whisk ingredients until smooth well and enjoy!  Refrigerate leftovers

A few of my favorite uses…

  • drizzled over Tofu Cutlets or baked tempeh, rice and any green veggie
  • as a dip for raw veggies, especially carrots
  • mashed into chickpeas for a yummy dip
  • mashed into avocado for a twist on guacamole
  • stirred into quinoa and green peas
  • as a sandwich spread, e.g. cheese or tofu and avocado sandwiches

Note: it is completely worth your time to zest your lemons before juicing them, as long as they are organic.  You can buy an inexpensive zester anywhere that sells kitchen utensils.  Zest adds a much more intense flavor than juice and even extracts and is great for cooking and baking.  It can be frozen, as can any extra juice and both will last months in the freezer, if you let them.  I generally use citrus zest in baking – waffles, lemon or orange poppyseed cake, gingerbread, etc, etc, etc.

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2 Comments »

  1. […] One of my favorite ways to eat fresh peas is simply lightly sauteed and tossed with cooked quinoa, broccoli, and raw shredded  carrots, then dressed with miso-mustard sauce… […]

  2. […] the chicken is cooked through and crispy on the outside. Serve immediately with lots of veggies; miso-mustard sauce is great for dipping. Enjoy! Possibly related posts: (automatically generated)Crispy Onion Baked […]

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