Subs for lemon zest and MSG (this is filler text because I needed to make the title longer to post - so inconvenient.
I suppose it would be fine to use yuzu zest. Right? I’m fortunate enough to live where trees are available (I’ve got three). But I’d also like to suggest that instead of MSG a teaspoon + of white miso works great if you have it. I don’t make ANY salad dressing without it. It gives you all the umami without the metallic taste of Accent or other MSG based products like Maggie. Just a suggestion. Try it out!
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Recipe question for:
Yuzu Kosho Ranch Dressing
Recommended by Food52
7 Comments
Thank you!
I love all salad dressings. I am partial to a simple Italian dressing. I use EVOO, red wine or white vinegar, maybe some lemon juice, dried oregano (fresh if ya got it), fresh parsley, miso, mustard (I love mustard and I would say leave it for flavor and extra emulsification.
I also put miso in my ranch, blue cheese, thousand island, all of them! It’s a real flavor booster without flavoring the dressing.
I also add it to my red sauce if it’s “missing something.”
Let me know what you think!