A mother-daughter conversation on food and cooking (mostly)

Tuesday, April 15, 2014

Agave Syrup

 I have to thank Russell and Brittany for helping me understand agave syrup.  I knew it was around, and had even had drinks made with it, but its most important attribute hadn't really sunk in:  It is liquid at room temperature.  So, unlike honey and sugar, you can stir it into your salad dressing or whatever and it will blend right in--no crystals to dissolve, no thick, sluggish honey to coax into combining.

I found this quite perfect miso dressing on a blog called Savory Sweet Life.

Sesame Ginger Miso Dressing

1/3 cup rice vinegar
1/4 cup olive or canola oil
1 tablespoon agave syrup (or sugar)
1 tablespoon miso paste
1 tablespoon soy sauce
1 tablespoon sesame seeds
1" piece of ginger, peeled
1 clove garlic, peeled

Place all ingredients in blender and blend until smooth and creamy.  Store in refrigerator.

1 comment:

Eva said...

Sounds delicious. I've never bought any agave syrup but Will uses it sometimes at work in drinks.