Rouxbe

• 1/2 tsp Szechuan peppercorns
• 1 tbsp ginger
• 2 garlic cloves
• 1/4 cup miso, genmai
• 1/4 cup rice wine vinegar
• 2 tbsp (preferably toasted) sesame seeds
• 1/4 tsp Kosher salt - can substitute with 1/8 tsp. table salt
• 1/8 tsp fresh ground black pepper
• 1/2 cup mirin
• 1 tbsp sesame oil
• 1/2 cup grapeseed oil or vegetable oil

Toast the Szechuan peppercorns for 2 or 3 minutes in a small saucepan over medium heat. Then set aside to cool. Once cool, grind in a spice grinder or mortar and pestle.

In a food processor purée the garlic and ginger.

Then add the miso, mirin, rice wine vinegar, sesame seeds, seasoning, along with the Szechuan peppercorns and blend everything together.

To finish slowly add the sesame and grapeseed oil and blend until everything is incorporated.

Serve over a salad or use as a sauce with chicken, fish or tofu.

Related Drill-down Videos

• What are Szechuan Peppercorns?
• What is a Mortar and Pestle?
• What is Miso?
• What is Mirin?