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Miso Mayonnaise

Scott Phillips

Yield: Makes about 1 cup

Good thing this mayonnaise is foolproof; it’s so savory and luscious that you’ll be making it all the time.


  • 1 egg
  • 1 egg yolk
  • 2 Tbs. white miso
  • 1-1/2 tsp. fresh lemon juice
  • 1 cup canola oil
  • 1/4 tsp. fresh ground white pepper
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size per 1 Tbs
  • Calories (kcal) : 90
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 15
  • Sodium (mg): 110
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • In a blender, blend the egg, egg yolk, white miso, and fresh lemon juice to combine. With the blender running, slowly pour in the canola oil. Stir in the freshly ground white pepper and season to taste with kosher salt.


Rate or Review


  • beartrouble | 02/28/2018

    The recipe is missing information that is key to making homemade mayo.
    Bottled lemon juice has more consistent acidity; why use fresh?
    Egg size? Fresh or old?
    Will olive oil work? Corn? Sunflower?
    Blender speed?
    How much mixing is "Blend"?
    How fast is "Slowly pour"?
    Eggs right out of the refrigerator or room temperature?

    Forty years making blender mayonnaise has shown me those are crucial considerations for success.

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