that sushi restaurant dressing

May 6

the asian-ish collection

— serves four very generously

— takes 10 minutes

— white or yellow onion | a quarter of one, sliced so it can fit in the blender

— garlic | 1 clove, crushed

— peanut oil | 1/2 cup

— unseasoned rice vinegar | 1/3 cup

— fresh ginger | 2 tbs (about 2 thumbs), grated or finely minced

— tamari or soy sauce | 4 tsp

— sugar | 1 tbs

— ketchup | 2 tbs (this is why it’s so orange!)

— lemon juice | 2 tsp

— salt & pepper | 1/2 tsp each

— blend all ingredients (yes, in a blender) until smooth and keep in container for up to a week

— gluten free if you use tamari

— dairy free

the best pb sauce