This easy miso mayonnaise is a thick, tangy, creamy spread that’ll upgrade the flavor of your sandwiches, burgers, toasts, and even some your favorite veggies. It’s especially perfect on this waffle avocado and spinach sandwich. Literally wouldn’t taste the same without it.
One word: OBSESSED.
This recipe calls for eight ingredients, a couple of minutes to prep and blend, and a couple hours to cool. You can thank me later!
If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
- To make this waffle sandwich, just whip up some up, add this delicious miso mayo spread, layer in some greens (I used baby spinach and broccoli microgreens), and creamy slices of avocado. Seriously the best sandwich ever.
- To make less miso mayonnaise, just cut the recipe in half.
Makes 4 cups
3/4 cup tablespoons unpasteurized white miso
4 teaspoons mirin
4 teaspoons tamari (or low sodium soy sauce)
3/4 cup apple cider vinegar
3/4 cup fresh lemon juice
2 tablespoons finely chopped spring onion, optional
1 clove garlic
2 cups extra virgin olive oil
Place all the ingredients (except the olive oil) in a high-speed blender.
Blend on high for one minute, or until it’s well incorporated and smooth. Scrape the sides, as needed.
With the blender on the lowest speed, slowly pour in the olive oil until it’s thick and smooth, around 30-45 seconds.
Pour it in glass jar and refrigerate overnight, or for at least two hours, before serving. The mayonnaise will thicken as it cools.
Store leftovers in the fridge for up to three weeks. If it separates over time, just leave it out for 5-10 minutes, then stir before serving.