Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen
We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.
Recipe information
Yield
Makes about 1½ cups
Ingredients
¼ cup plus 2 tablespoons fresh lemon juice
¼ cup plus 2 tablespoons tahini
¼ cup extra-virgin olive oil
2 tablespoons white miso
2 teaspoons pure maple syrup or agave nectar
1½ teaspoons onion powder
½ teaspoon garlic powder
Kosher salt, freshly ground pepper
Preparation
Step 1
Purée lemon juice, tahini, oil, miso, maple syrup, onion powder, garlic powder, and ½ cup water in a blender until smooth. Season with salt and pepper.
Step 2
Do Ahead: Dressing can be made 5 days ahead. Cover and chill.
