Brown Butter Miso Aioli

Name: Brown Butter Miso Aioli
Prep time: 10 min
Total time: 10 min
Yield: 240 ml
Cuisine: Asian
Ingredients: 30 ml Miso; 30 ml Brown Butter; 120 ml Mayo; 10 ml Lemon Juice; 60 ml Sour Cream

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

Aioli from a national-award-winning chef.

Ratio

Miso 30 mlBrown Butter 30 mlMayo 120 mlLemon Juice 10 mlSour Cream 60 ml

Ingredients

Miso — 30 ml
Brown Butter — 30 ml
Mayo — 120 ml
Lemon Juice — 10 ml
Sour Cream — 60 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.

Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Adapted from a Stephanie Izard recipe (Stephanie Izard / James Beard Foundation (blended burger)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Stephanie Izard / James Beard Foundation (blended burger) (published as “Brown Butter Miso Aioli”). Full citation lives in Provenance.