Instructions: * Note: Miso is a fermented soybean paste that is a staple of Japanese cuisine. Leftover miso can be stored in the refrigerator for up to 1 year.

In the jar of a blender, combine vinegar, lemon juice, miso, garlic, ginger, and cayenne. Mix on high speed until well blended. With blender running, gradually pour in oil. Season with salt and pepper.

This recipe yields 1 1/2 cups.

Yield: 1 1/2 cups

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