Jennifer Causey
Serves 8 (serving size: about 1 1/2 tbsp.)

This mellow vinaigrette pairs perfectly with chicken and fish and makes a great marinade. Hit up your grocery’s olive bar to find roasted garlic cloves. To make your own, roast unpeeled cloves at 375°F for 20 to 30 minutes. If you don’t have a food processor, vigorously whisk the ingredients together for a chunkier dressing.

How to Make It

Pulse unseasoned rice vinegar, sesame oil, canola oil, white miso, 1 large pasteurized egg yolk, and roasted garlic cloves in a food processor until smooth, about 10 times. Stir in chopped fresh chives. Serve immediately, or store covered in refrigerator up to 1 week.

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