Miso Mustard Mayo

Preparation info
  • Makes

    255 g

    • Difficulty


Appears in
Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

  • About


  • 30 g white miso
  • 15 g Dijon mustard
  • 25 g


With a hand blender, blend the miso, mustard, egg yolk and vinegar. Still blending, add enough of the pomace oil for the mayo to form stiff peaks.

Place in a piping bag and store in the fridge for up to 3 days.