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
Need to make a substitution?
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.