• 125 ml (4 fl oz/½ cup) vegetable oil
• 15 g (½ oz) red miso
• 5 g (⅙ oz) sweet paprika

Place all the ingredients in an upright blender and blend until well combined. Pass through a fine sieve. Set aside.

This can be made 1 day in advance and stored in an airtight container in the fridge.