Miso Aioli

Name: Miso Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: about 3 Tbsp (49 ml) Aquafaba; 2 tbsp miso (30 ml) Miso; 1 tsp Dijon (5 ml) Dijon Mustard; about ¾ cup (200 ml) Rapeseed Oil; 1 tsp sherry vinegar (5 ml) Sherry Vinegar

Independent adaptation of a publicly published Chantelle Nicholson recipe. Not affiliated with, sponsored by, or endorsed by Chantelle Nicholson.

SPREAD · VEGETABLES & SANDWICHES

In the published recipe, this is the spread for courgettes with spiced chickpeas, miso and coffee vinaigrette.

Nicholson's miso aioli, an aquafaba-based aioli.

On the jar

AIOLI

Method: blend
Yield: about 1¼ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Aquafaba 49 mlMiso 30 mlDijon Mustard 5 mlRapeseed Oil 200 mlSherry Vinegar 5 ml

Ingredients

Aquafabaabout 3 Tbsp (49 ml)
Miso2 tbsp miso (30 ml)
Dijon Mustard1 tsp Dijon (5 ml)
Rapeseed Oilabout ¾ cup (200 ml)
Sherry Vinegar1 tsp sherry vinegar (5 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Miso Aioli wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 3 national awards

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Chantelle Nicholson. Plant-forward British. Cited awards include: Michelin Green Star (Apricity); 1* Tredwells hist..

Adapted from a Chantelle Nicholson recipe (Chantelle Nicholson / The Wordrobe (illy partnership; same feature)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Chantelle Nicholson / The Wordrobe (illy partnership; same feature) (published as “Miso Aioli”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar