Homemade mayonnaise beats commercial mayonnaise by a long way. What if we made it even more delicious by adding an extra touch of flavour to make it irresistible? Discover our miso mayonnaise recipe!
Mayonnaise boosted with umami
Mayonnaise is all very well… but mayonnaise with miso is a revolution in flavour!
By replacing mustard with fermented miso, you get a creamy, rich, ultra-flavoursome miso mayo dipping sauce that explodes in the mouth with unrivaled umami depth. Whether it’s used to enhance home fries, sublimate a gourmet sandwich or add punch to a poke bowl, this next-level miso mayo will quickly become a must-have.
If you’re looking to impress everyone around you, you’ve stumbled on the perfect recipe for homemade mayonnaise!
Why Put Miso in Mayonnaise?
Miso is much more than just a Japanese seasoning. It’s a fermented flavour concentrate that brings:
✅ Ultra-powerful umami: intensifies flavour without overpowering other tastes.
✅ Aromatic complexity: salty, slightly sweet, deep… A perfect balance.
✅ Fermentation & probiotics: a little boost for your microbiota, as well as the taste!
✅ Versatility: from burgers to tuna tataki, this mayonnaise goes with everything.
Miso Mayonnaise Recipe
Equipment
- 1 Stainless steel or glass bowl
- 1 Whisk
Ingredients
- 1 egg yolk
- 2 tsp. miso of your choice
- ⅔ cup vegetable oil (sunflower, grapeseed, sweet olive, …)
- Pepper
- Rice vinegar
Steps
- In the bowl, mix the egg yolk, miso and pepper.
- Stir in the oil very slowly, in a trickle, whisking vigorously.
- Finish by adding a dash of rice vinegar.
- Check the seasoning and enjoy!
Notes
Storage
As with any homemade mayonnaise, eat it quickly, within 3 days maximum. If a suspicious smell or texture disturbs you, don’t take any chances – throw it out!
Which Miso to Choose?
- Shiro miso (white and young miso), ideal for a subtle, slightly sweet mayo.
- Red miso, full-bodied and intense for a powerful mayo.
- Barley miso with malty flavours for a characterful mayo.
🫘 Find out all about miso by reading our guide: How to Make Homemade Miso.
This gourmet and original miso mayo dressing is sure to surprise your friends. A must-try!
Get the Tools!
We suggest the following products for making your own miso.
I wonder if you could intentionally let this ferment for a few hours on the countertop, as with yoghurt-whey fermented mayonnaise, before putting it in the fridge, for longer shelf life. I’m single and can’t eat the amount one egg yolk will make within just a few days, so usually resort to store-bought. Allegedly, fermented mayonnaise will keep a few weeks in the fridge, so that could be an option for me.