Miso-Mustard Sauce

This recipe was inspired from Andrea Nguyen’s Miso-Glazed Tofu Recipe in the March 2012 issue of Sunset.

It is sweet, salty and bright. You can use it over Tofu, Vegetables, Brown Rice or even salad.

½ Cup Miso (Preferably a good brand like South River)

½ Cup Water

¼ Cup Sugar, Honey or Agave

3 Tbs Soy Sauce or Tamari if you want to be gluten-free

2 Tbs Dijon Mustard

5 Tbs. Rice Vinegar

¼ tsp. Cayenne

¼ Cup Vegetable Oil (Preferably a light oil like Sunflower)

Mix all ingredients in a blender, slowly add oil while blender is going to emulsify.

Serve and Enjoy.

-Max Swanger