The ‘absolutely everything’ in the name comes from the fact that you can put it on, well, everything. And you will WANT to put it on everything from eggs to fish to salads to cooked veg to steak.
As I said, absolutely everything. Well maybe everything except ice cream.
This is now my go-to sauce when I don’t have anything else in the fridge. It’s somewhere between a vinaigrette and mayonnaise. I love that it’s lighter on the oil than mayo AND sharper in flavour than a regular vinaigrette. With the gigantic flavour explosion umami hit from the miso.
I also love that all the ingredients are shelf stable so it will happily sit in the pantry for months.
If you don’t have miso paste, make this dressing instead or substitute with tahini and some salt.
You may want to reduce the quantities to see if you like it before committing to a big batch try these quantities for a smaller batch:
3 tablespoons each olive oil and apple cider vinegar
1 tablespoon dijon
1 tablespoon miso
I prefer regular olive oil to extra virgin but if that’s all you have, it won’t be the end of the world.
Absolutely Everything Dressing
Ingredients
- 1/2 cup olive oil not extra virgin
- 1/2 cup apple cider or wine vinegar
- 3 tablespoons dijon mustard (60g / 2oz)
- 3 tablespoons white miso paste (60g / 2oz)
Instructions
- Place oil, vinegar, miso and mustard in a tall jar or jug. Puree with a stick blender until creamy and emulsified. OR whisk with a wire whisk or fork until you get the same consistency. You could also try the shake it in a jar method.
- Store in a sealed glass jar or bottle in the pantry for months. Use it on absolutely everything - except desserts 😉
Variations & Substitutions
plan-B (pantry) – this is a total pantry recipe!
garlicky – feel free to use 1-2 cloves garlic but then you’ll need to keep it in the fridge and use within a week.
different acid – I generally use apple cider vinegar because I always have an abundance on hand but it’s also fab with red wine vinegar. And one day I will make a balsamic version.
soy-free / no miso – make this dressing instead or substitute with tahini and some salt.
mustard-free – the mustard helps emulsify and keep it lovely and creamy. Make this dressing instead if you don’t have mustard.
different oil – you can use extra virgin olive oil or any neutral flavoured oil like avocado.
Waste Avoidance Strategy
olive oil/ apple cider or wine vinegar – keep them in the pantry.
dijon mustard / white miso paste – will keep for months in the fridge.
Problem Solving Guide
bland – more salt! Or add in a flavour bomb.
too sharp – I like this quite acidic and punchy – if it’s too sharp for you, remember when you eat it with food that will balance things out. Or you can always add more oil to smooth things out.
no stick blender – use a hand whisk or shake in a jar. You can use a regular blender or food processor – but I hate getting those things dirty if I don’t need to.
Prepare Ahead
Yes! Just make as per the recipe and keep in the pantry for months.
Add to my Old Favourite Recipes
This is delicious! My all time favorite is your Go-To salad dressing, but this just may give it a run. Tonight we had it on roasted chicken thighs and zucchini. I didn’t think my husband would go for the vinegary taste but he really liked it. Thanks!
Excellet Jessica!
Hi Jules. This dressing recipe sounds great delicious and so easy. Think I will substitute rice vinegar for apple cider vinegar and see how that turns out.
Keep up the good work!!!
You are very talented and so creative.
Thanks
Anthea Forsyth
Thank you for the kind words Anthea 🙂
Very interesting recipe. I understand the role of the mustard but am wondering if one can use less and still have the dressing work? I always use brown mustard because neither of us can deal with the dijon. By the way, my miso has kept well in the fridge for years…
Yes you could use less Susan – the mustard is there to emulsify and add creaminess. I’ve also made it with tahini and miso paste instead of the mustard and it was so good!
Yes that miso keeps well – although mine never gets a chance to last that long 😉
Ooh, I like the idea of tahini with miso paste. I’ll have to give that a try. But I would probably try with mustard first, just because.