Olive Oil and Honey-Miso Dressing
Updated Sept. 19, 2025
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2lemons
- 1large garlic clove, finely grated
- ⅔cup white miso
- ½cup extra-virgin olive oil
- 1tablespoon plus 1 teaspoon Dijon mustard
- 1tablespoon honey
- Salt and freshly ground black pepper
Nutritional analysis per serving (3 servings)
484 calories; 40 grams fat; 6 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 6 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 9 grams protein; 2357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely grate the zest from both lemons and add to a medium bowl. Cut each lemon in half and squeeze out all the juice into the bowl, catching any seeds that may fall out (you’ll have about ¼ cup juice).
- Step 2
Add the garlic, miso, olive oil, mustard and honey to the bowl and whisk to combine. The dressing will look thick at this stage. Thin it with 2 to 4 tablespoons water to get a more pourable, smooth consistency if needed. Taste for salt: You probably don’t want any more, since you have the miso, but you might need to add a smidge. Season with pepper. (The dressing will keep, covered and refrigerated, for up to 2 days. Bring to room temperature before using.)
Private Notes
Comments
I do not understand "The dressing will keep, covered and refrigerated, for up to 2 days." Nothing in the dressing is something with a very short shelf life. Does combining these ingredients somehow shorten the shelf life? I make a very similar dressing -- vinegar instead of lemon -- and keep it for weeks.
@John Morrison I’ll bet it’s the chopped garlic, which can lead to botulism when stored in oil.
This looked like a delicious possibility - and I am not disappointed. I watched the NYT Cooking 101 - which used this recipe - loved suggesting using this on everything! or even as a dip for veggies; just don't add water. But the drizzling over soft tofu & a generous amount of black pepper is brilliant! Now I can love tofu! I mixed a large portion main-meal salad w/ lots of crunchy cold veggies and fresh farmed lettuce - homemade croutons and a nice red wine. THE perfect solo-night dinner - i needed nothing else! (except NYT Katherine Hepburn Brownies) it was an all around satisfying taste adventure!
Perfect on rich and savory meat or fish, but I found it too tangy for veggies. I added more olive oil , and salt, which mellowed it nicely!
This is a fabulous recipe that I am using for a dip. One might pay attention to the juiciness of your lemons as when I tripled the recipe it didn’t take 6 lemons to get 3/4 cup of juice but 3! Also an immersion blender works well to whisk the mixture. With my hand whisk it would have taken maybe a couple of hours.
Mine was SO SALTY and I didn’t add any salt. Maybe my miso is just extra salty. I had to add a lot of the other ingredients to make it palatable. (And I love salt). But it’s good in the end!