this dressing came to be a few weeks ago when I was putting together a new fish dish at girl & the goat where I wanted an intense, savory sauce with lots of layers of flavor.  we don’t write blue cheese on the menu (as many people would not think it would go with fish) but it plays an amazing supporting role in this dressing.Miso Blue Cheese Aioli great on fish, chicken, fries, baked potato, chips, asparagus…really anything.



2 tsp Egg Yolk

2 tsp Dijon

4 tsp Red Wine Vinegar

1 tsp Soy Sauce

2 tsp Mirin

2 tsp Miso*

¼ cup Blue Cheese, tightly packed

3 tsp Harissa

4 tsp Lime Juice

¾ cup Rice Bran or Grapeseed Oil

salt to taste


In a blender or food processor add all ingredients except egg yolks and oil. Pulse until thick smooth paste forms. Add egg yolks and pulse until well incorporated. While the machine is running, slowly drizzle in oil until aioli is smooth and creamy. Salt to taste.

Serve with french fries, on a sandwich or as a dip!


*We use Hook’s from Wisconsin, it is creamy and just well balanced.  Just be sure to use a good quality blue cheese – not the pre-crumbled stuff!