The magic of Miso Mayonnaise
As mentioned previously, late last year we made a discovery that changed our lives. Welcome to our home, Miso Mayonnaise. Quick to whip up, quick to eat up.
I’d complained to TSH that all the miso mayo we’ve had in restaurants, never seemed to have enough miso in them.* No sooner than the words had left my mouth, the Masterchef had taken this as a challenge and started googling the crap out of it. On weekends, sometimes we have nothing to do.**
Miso paste is made from fermented soyabeans and can be found at most larger supermarkets or at your favourite Asian supermarket. (If you are planning on whipping up baby this for me on future visits, you will have to check that you get the miso that doesn’t contain any wheat/barley which some brands do, cue bloody eye roll.)
Success! TSH found a simple and delicious recipe and ever since, we’ve been whacking this bad boy on everything. We cook a lot of Asian food, so generally have all the ingredients at home.
We’ve tried it with:
As a dip with fresh prawns
Crispy Chinese five spice pork belly
As a spread on wraps (or sandwiches for the heathens that eat wheat).
- 1 whole egg
- 2 tsp rice vinegar
- 1 tbsp dijon mustard
- 2 tsp white miso
- 1 1/3 cups – non-cold pressed oil (TSH uses a combo of peanut and sunflower oil)
- salt (TSH doesn’t add any as the miso is quite salty)
- sesame oil
- TSH adds a secret touch to this recipe by adding a splash of Japanese Mirin. COURSE HE DOES.
- Make sure all the ingredients are the same temperature.
- Place the egg, vinegar, dijon and miso into the beaker of a Bamix/immersion blender (any narrow jug will do). Place the mixer in, but do not blend.
- Add the oil, start blending and slowly raise the mixer upwards. Then stirring with a spoon, season to taste with a splash of sesame oil. And if you are TSH, add the Mirin.
Voila! Turns any mid-week meal from ho hum to show pony.
*I have no life
**This is completely not true. But we do like our food.
Misomajo på helägg
- 1 ägg
- 2 tsk risvinäger
- 1 msk dijonsenap
- 2 msk ljus miso
- 3,5 dl naturell matolja eller rapsolja (ej kallpressad)
- När du gör majonnäsen, tänk på att alla ingredienser ska ha samma temperatur. Knäck ägget i en mixerkanna som tillhör mixerstaven eller i en annan smal avlång kanna.
- Tillsätt vinäger,senap och miso. Sänk ner mixerstavshuvudet och slå på oljan. Börja mixa och för försiktigt upp mixerstaven. Smaka av med salt och peppar och sesamolja.
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