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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.


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