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Miso mayo in a bowl with a spoon on a blue table.
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How To Make Miso Mayo

You can learn how to make miso mayo at home in just 5 minutes and with only 4 basic ingredients. This nutty, umami-filled, and creamy condiment can easily be made vegan and is incredibly versatile as a dip, spread, or sauce.
Prep Time5 minutes
Total Time5 minutes
Course: Dips, Sauces, and Salsas
Cuisine: American, Japanese
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: miso mayo, miso mayonnaise
Diet: Vegetarian
Time: 15 minutes or less
Servings: 4 servings
Author: Sarah Bond

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

Instructions

  • Combine: Stir together all ingredients. For a smoother mayonnaise, use a handheld immersion blender or food processor to combine it.
    A glass bowl containing whipped cream, miso mayo, brown paste, shredded coconut, and applesauce on a blue background.

Video

Notes

Storage: Because we are combining mayo with a fermented soybean paste, this sauce keeps for 1 week in the fridge, sealed.
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. Check the label of your vegan mayo to see how long it will last in the fridge.

Nutrition

Serving: 1tablespoon | Calories: 72kcal | Carbohydrates: 5.9g | Protein: 0.7g | Fat: 5.2g | Saturated Fat: 0.8g | Cholesterol: 4mg | Sodium: 265mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 1.2g | Calcium: 7mg | Iron: 0mg
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