Miso Mayonnaise

Name: Miso Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (480 ml)
Cuisine: Asian
Ingredients: about 4 yolks (75 g) Egg Yolk; about 1½ Tbsp (19 ml) Hot Mustard; 2 tsp (10 ml) Rice Vinegar; 1¼ cups (315 ml) Sunflower Oil; about ¼ cup (60 g) Miso; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Cayenne; juice + zest of 1 lime (30 ml) Lime Juice

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

SPREAD · GRILLED LAMB & ROASTED VEGETABLES

In the published recipe, this is the spread for lamb Romandie.

Fliegauf's miso mayo from his lamb Romandie.

On the jar

MISO

Method: blend
Yield: about 2 cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 77 mlHot Mustard 19 mlRice Vinegar 10 mlSunflower Oil 315 mlLime Juice 30 ml

Ingredients

Egg Yolkabout 4 yolks (75 g)
Hot Mustardabout 1½ Tbsp (19 ml)
Rice Vinegar2 tsp (10 ml)
Sunflower Oil1¼ cups (315 ml)
Misoabout ¼ cup (60 g)
Saltabout ¼ tsp (2 g)
Cayenneabout ¼ tsp (0.5 g)
Lime Juicejuice + zest of 1 lime (30 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 Mayonnaise 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:

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Rolf Fliegauf works in Modern European / Giardino group at Ecco; credentials include Michelin 2* (Ecco, Ascona).

Adapted from a Rolf Fliegauf recipe (Rolf Fliegauf / FOUR Magazine (Ecco @ Hotel Giardino Ascona)).

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 Rolf Fliegauf / FOUR Magazine (Ecco @ Hotel Giardino Ascona) (published as “Miso Mayonnaise”). 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