5 from 2 votes
How To Make Miso Mayo
You can learn how to make miso mayo at home in just 5 minutes and with only 4 basic ingredients. This nutty, umami-filled, and creamy condiment can easily be made vegan and is incredibly versatile as a dip, spread, or sauce.
Prep Time
5 mins
Total Time
5 mins
Servings:
4
servings
Calories:
72 kcal
Course:
Condiments
Cuisine:
Japanese, American
Ingredients
- ¼ cup mayonnaise can sub vegan version, 60 g
- 1 Tbsp white miso 15 g
- 1 Tbsp ginger 15 g, fresh grated
- 2 cloves garlic minced
Instructions
- Combine: Stir together all ingredients. For a smoother mayonnaise, use a handheld immersion blender or food processor to combine it.
Cup of Yum
Notes
- Storage: Because we are combining mayo with a fermented soybean paste, this sauce keeps for 1 week in the fridge, sealed.
- Can you use vegan mayonnaise for this miso mayo? Most definitely! Vegan mayo has come a long way and can be substituted for regular mayonnaise in this recipe. Check the label of your vegan mayo to see how long it will last in the fridge.
Nutrition Information
Serving
1tablespoon
Calories
72kcal
(4%)
Carbohydrates
5.9g
(2%)
Protein
0.7g
(1%)
Fat
5.2g
(8%)
Saturated Fat
0.8g
(4%)
Cholesterol
4mg
(1%)
Sodium
265mg
(11%)
Potassium
16mg
(0%)
Fiber
0.3g
(1%)
Sugar
1.2g
(2%)
Calcium
7mg
(1%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 72
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 72kcal | 4% |
| Carbohydrates | 5.9g | 2% |
| Protein | 0.7g | 1% |
| Fat | 5.2g | 8% |
| Saturated Fat | 0.8g | 4% |
| Cholesterol | 4mg | 1% |
| Sodium | 265mg | 11% |
| Potassium | 16mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 1.2g | 2% |
| Calcium | 7mg | 1% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.