This dressing hits all the salty, slightly sweet creamy notes, making it perfect not only for a winter slaw (also an ideal side for anyone celebrating Thanksgiving this week), but is also delicious showered over roasted vegetables and fish, jammy eggs, or even as a dip.
Inspired by a recipe in Michele McKenzie’s new book, The Modern Larder. It’s immediately become an absolute essential in my collection. Michele uses mayonnaise in her version but I use creme fraiche (because as you know I am not a big mayo-in-dressing fan). I have also made it very successfully with plain yoghurt, but if you want to make this dairy free, stick with the mayo and use a dairy free kefir.
This will keep for 4-5 days in the fridge
- 80g (1/3 cup) creme fraiche
- 2 tsp white miso
- 2 tbsp kefir
- 1 tsp cider vinegar or rice vinegar
- 1 tsp lemon juice
- 1 clove minced garlic (or confit garlic)
- a small pinch of salt
- a couple of shakes of your favourite hot sauce (tabasco, cholula etc)
- In a medium bowl or in a small mini chopper, combine all the ingredients and blend until smooth. Depending on your miso of choice, some are grainier than others so it may take a little extra stirring to blend by hand.
Have you made this dish?
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