Garlic-Miso Mayo

Name: Garlic-Miso Mayo
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (520 ml)
Cuisine: Asian
Ingredients: about ½ clove (2 g) Garlic; 2 Tbsp (30 ml) White Wine Vinegar; about 2 Tbsp (30 g) Miso; about 6 Tbsp (100 ml) Water; about 3½ yolks (65 g) Egg Yolk; about 1 Tbsp (14 ml) Honey; ½ tsp (3 g) Salt; 50 g Sunflr Seeds; 2 g Xanthan; 1 cup (239 ml) Rapeseed Oil

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

DIP · CHICKEN LEGS & ROASTED VEGETABLES

In the published recipe, this is the dip for roasted spring chicken.

Nenad Mlinarevic's garlic-miso dip for roasted chicken.

On the jar

RAPSL-MISO

Method: blend
Yield: about 2¼ cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

White Wine Vinegar 30 mlWater 100 mlHoney 14 mlRapeseed Oil 239 ml

Ingredients

Garlicabout ½ clove (2 g)
White Wine Vinegar2 Tbsp (30 ml)
Misoabout 2 Tbsp (30 g)
Waterabout 6 Tbsp (100 ml)
Egg Yolkabout 3½ yolks (65 g)
Honeyabout 1 Tbsp (14 ml)
Salt½ tsp (3 g)
Sunflr Seeds50 g
Xanthan2 g
Rapeseed Oil1 cup (239 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

Garlic-Miso Mayo 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:

3 kitchens · 6 stars · 1 national award

Ginger-Scallion-Vinaigrette★ STARRED KITCHENOn the jar: GINGER-FRHLI
Vinegar-Marinade★ STARRED KITCHENOn the jar: VINEGAR-MARI
Wasabi Mayonnaise★ STARRED KITCHENOn the jar: WASABI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Nenad Mlinarevic works in Swiss / modern at Focus; credentials include Michelin 2* (Focus, Vitznau historical).

Originally published as Rapsöl-Miso Dip.

Adapted from a Nenad Mlinarevic recipe (Nenad Mlinarevic / GaultMillau (Mistkratzerli)).

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 Nenad Mlinarevic / GaultMillau (Mistkratzerli) (published as “Rapsöl-Miso Dip”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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