Miso Mayonnaise

By Mark Bittman

Miso Mayonnaise
Yunhee Kim for The New York Times; Food stylist: Stephana Bottom. Prop stylist: Megan Hedgpeth.
Total Time
5 minutes
Rating
4(176)
Comments
Read comments

Don’t limit your use of miso to soup! It makes for a fantastic compound butter. It’s terrific cut with mirin and slathered over chicken. And here, stirred into mayonnaise, it becomes a consciousness-expanding condiment.

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Ingredients

Yield:1 cup
  • 2tablespoons miso
  • 1cup mayonnaise.
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

208 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 13 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 325 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir the miso into the mayonnaise (homemade is best) until smooth.

  2. Step 2

    Use immediately, or cover and refrigerate for up to a week.

Tips
  • Grated ginger, honey, brown sugar or agave syrup; chopped pickles (or pickled vegetables); chopped chives or shiso leaves.
  • Dip for sweet-potato fries; smeared on croutons to serve with fish soups (like rouille or bouillabaisse); to make a gratinée of simple cooked vegetables with bread crumbs; as an aioli.

Ratings

4 out of 5
176 user ratings
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Comments

Ryck

Just halved the recipe (who uses that much mayonnaise in a week...). Used a white miso.

Amazingly good stuff. He's right.

It also immediately suggests other additions. Just a hint of acid could be very good. I also mix Mayonnaise and yoghurt half and half as a creamy dressing base and this could be a marvelous addition to that directions.

Definitely try this one and let your imagination go...

Allison P

People who see all food as just a vehicle for mayonnaise, that’s who!

Fred

Why does everyone say homemade mayo is best? I've made it many times with varying changes in and proportions of ingredients and think that unless I make garlic mayo Hellman's is still the best.

Anna

I love miso mayonnaise! To give it more complexity I add rice wine and a little honey. You can adjust to how sweet/sharp you want it. Great for serving with asparagus.

Neha

What kind of miso have people tried and had success with.

Karen NBvW

The darker the color the stronger the flavor & the saltiest. Red is less of both and savory white is mildest. Some 'whites' are labeled 'sweet' and used in desserts. I'd suggest a white either soy or chickpea to get an idea. Keeps almost forever in 'fridge.

Nate

Juice of 1/2 lemon

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