Nutrition Information (per serving)
⅔ cup red wine vinegar
⅔ cup champagne vinegar
½ cup vegetable stock
1 Tbsp minced shallots
2 tsp freshly ground black pepper
4 tsp white miso paste
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh rosemary
- In a blender container, combine all ingredients except for oregano and rosemary. Blend until smooth. Add herbs and mix by hand.
- Pour into storage container and refrigerate for up to two weeks.