Miso Mayo is the perfect condiment for all of your dishes! Nutty, umami-filled, and creamy…what could be better?!
I’m pretty obsessed with miso. I love the flavor, I love the history of it, I love that not everyone knows what it is so I get to introduce them to it, and ya, I just love miso. I put it in so many dishes – from creamy miso pasta to classic miso soup – because the breadth of flavor it adds is unmatched.
So, of course, I would make a condiment with miso to use on burgers, in bowls, with potatoes, etc. This one is mayonnaise based but with a kick of ginger and garlic and of course, that classic, slightly nutty, miso flavor.
If you too have found yourself obsessed with miso, then I highly recommend this recipe. And, if you have not YET found yourself obsessed with miso, then this miso mayo is the perfect introduction to it!
Ingredients for Miso Mayonaise
This recipe is so simple because it is only 4 ingredients! And I bet you have them in your pantry or fridge already (except maybe the miso, which hopefully the title of this post conveyed that you do indeed need miso to make it).
- Miso: I use white miso (although be warned that it is not actually white in color) paste for this recipe to keep the flavor a bit milder and sweeter. There is also a red miso paste but it has a much more forward flavor profile. Miso can typically be found near the tofu or in the Asian ingredient aisle at the store.
- Garlic: Garlic is a must for any condiment in my opinion. I use garlic cloves I have minced, but pre-minced garlic will work too.
- Ginger: Ginger is a great compliment to this condiment (did ya like my alliteration there?). It adds a zing to contract the nuttiness of the miso. I always like to use freshly grated ginger for more flavor but pre-minced ginger will work too.
- Mayo: Every sauce needs a good base and the base of this sauce is mayo. It is mild and creamy, allowing the miso, ginger, and garlic to really shine!
What Is Miso?
Miso is made from the discards of soybeans being processed into soy sauce. These are then fermented at varying lengths to make different types of miso. It originated in China and was first introduced in Japan by Buddhist priests. It is typically broken into sweet miso and dark miso. Sweet miso is lighter in color and has been fermented less while dark miso has been fermenting much longer and has a much more savory flavor.
How to make Miso Mayo
This sauce really is so easy to make, simply mix and enjoy! Only one step!
Storage: Because we are combining mayo with a fermented soybean paste, this sauce keeps for 1 week in the fridge, sealed.
Ways to Use Miso Mayo
Ok, miso mayo can be used in so many ways so here are some of my favorites!
To dip: This is the easiest way to use this may. Simply dip your favorite veggies and crackers in the sauce. This could be carrots, cucumbers, crackers, fried cauliflower, fries, potatoes, etc.
As a dressing: For a dressing, mix this miso mayonnaise with a little oil to thin it out and use it as a salad dressing. You could also use it to make an Asian-inspired coleslaw that would be amazing on a rice bowl!
In bowls: I know I already mentioned bowls a couple of times (can you tell I like them?), but seriously this miso mayo on a bowl with sticky rice, cucumbers, Orange Sticky Cauliflower, carrots, jalapenos, and cilantro – yum! I am drooling already.
Does miso contain soy?
Yes, miso is derived from soybeans so it contains soy. Sometimes it is all soybean and other times it is mixed with wheat, barley, or rice.
Can you use vegan mayonnaise for this miso mayo?
Most definitely! Vegan mayo has come a long way and can be substituted for regular mayonnaise in this recipe. Although, the time it can be stored may vary a bit.
What does miso mayo taste like?
Miso mayo can be described as slightly salty and slightly sweet with a nuttiness. Similar to salty caramel.
More Asian-Inspired Recipes
All of these recipes are staples in my house and I hope they will be in yours too!
- Kimchi Tempeh Tacos are super simple to make and would be delicious with a little miso mayo!
- Tofu Stuffed Cucumber Sushi Rolls are a classic appetizer in my house because they are so easy to through together.
- Kimchi Bibimbap is my absolute favorite (going back to bowls) because you can load it with all sorts of fun ingredients!
- ¼ cup mayonnaise can sub vegan version, 60 g
- 1 Tbsp white miso 15 g
- 1 Tbsp fresh grated ginger 15 g
- 2 cloves garlic minced
- Combine: Stir together all ingredients. For a smoother mayonnaise, use a handheld immersion blender or food processor to combine.