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
Ingredients
- 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?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
