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Miso Mustard Mayo
Preparation info
- Makes
255 g
- Difficulty
Easy
Appears in
Published 2023
Ingredients
30 g 15 g 25 g
Method
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.
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