Miso Mayo

5 from 1 vote

Learn how to make umami-rich miso mayo at home in minutes with just a few basic ingredients. This versatile homemade condiment can be used in a number of ways – as a spread, creamy dip, sauce or salad dressing.

Prep Time10

Total Time10

Course: Sauces, Dressings and Dips

Cuisine: American

Diet: Gluten Free, Vegetarian

Method: No cook

Special Diet: Keto, Low-Carb, Low-FODMAP

Servings: servings

Calories: 62kcal

Author: Tracey Hatch-Rizzi

Ingredients

1 cup mayonnaise
¼ cup miso paste I recommend white miso paste
1 teaspoon powdered ginger or fresh grated
1 teaspoon garlic powder or 1 clove fresh grated or 1 tablespoon garlic infused olive oil
1 teaspoon apple cider vinegar or rice vinegar
1 teaspoon toasted sesame oil optional

US Customary - Metric

Instructions

Peel and grate the ginger if using fresh ginger root.
Combine all ingredients in a small bowl.
Mix together until thoroughly combined. I like to use a whisk for this step.
Adjust flavor to your taste. You may find you want to add a touch more miso for a more potent flavor.

Notes

*Cholesterol values will vary depending on the mayonnaise used. For a no cholesterol/vegan recipe, use an egg-free mayonnaise.

Variations

Add finely chopped shallot – this is a delightful addition if you don’t follow a low-FODMAP diet
Miso mayo sauce – add more oil, vinegar, a little water, and lemon or lime juice to thin out your mayonnaise and use as a miso sauce for meats, veggies, fish, rice bowls and more
Spicy miso mayo – stir in a touch of your favorite hot sauce, wasabi or horseradish
Make it sweet – add a teaspoon of mirin or sweetener of choice

How to use

Salad – use in place of regular mayonnaise to make chicken or Miso Tuna Salad. For a no-mayo version of tuna salad, check out my Asian Tuna Salad recipe, which is one of my most popular recipes.
Condiment – use in place of regular mayo on burgers and sandwiches
Sauce and dip – this makes a great dipping sauce for Asian Cabbage Rolls, but also use it for dipping fries, veggies and more. Thin it out a bit and use it as a miso mayo sauce to top fish, meat and rice bowls (see ideas to thin it out under Variations).

How to store

Store in an airtight container in the refrigerator for up to 7 days.

Nutrition