Roasted Garlic White Miso Malt Vinegar Aioli

Name: Roasted Garlic White Miso Malt Vinegar Mayonnaise
Total time: 5 min
Yield: 1 1/2 cup
Ingredients: 1 each egg, extra large, whole; 1 each egg, extra large, yolk; 2 tablespoon miso, white; 1 tablespoon vinegar, malt; 1 teaspoon Sierra Nevada Porter Beer Mustard, or other beer mustard, (available here: Porter & Spicy Brown Mustard); 1 teaspoon salt, kosher; 4 - 6 cloves garlic, roasted, (peeled); 1 each garlic, clove, (peeled); 1/2 cup oil, olive; 1/2 cup oil, vegetable

Posted on February 4, 2016

by Sean Z. Paxton

Recipe

This variation of White Miso Malt Vinegar Mayonnaise uses both raw and roasted garlic to give the final sauce more garlic complexity while adding a touch of beer mustard to give some astringent | spicy bite to balance out the sweetness that roasted garlic adds to the sauce. With the addition of beer mustard and roasted garlic, this Mayonnaise | Aioli becomes a Roasted Garlic White Miso Malt Vinegar Aioli.

Try this Roasted Garlic White Miso Malt Vinegar Aioli as a spread for any savory Sandwich, as a dip for Belgian Frites, or for vegetables, or use in a potato salad.

Makes: 16 ounces of aioli

Roasted Garlic White Miso Malt Vinegar Mayonnaise

Taking my White Miso Malt Vinegar Mayonnaise as a base recipe and building off it with roasted garlic and beer mustard to create Roasted Garlic White Miso Malt Vinegar Aioli!

CourseOther
CuisineAmerican, Asian, Belgian, French, Vegetarian
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionCondiment, Garlic, Mayonnaise | Aioli, Miso
Cooking MethodEmulsion
BrewerySierra Nevada

Servings	Prep Time
1 1/2 cup	5 minute

Servings	Prep Time
1 1/2 cup	5 minute

Roasted Garlic White Miso Malt Vinegar Mayonnaise

Taking my White Miso Malt Vinegar Mayonnaise as a base recipe and building off it with roasted garlic and beer mustard to create Roasted Garlic White Miso Malt Vinegar Aioli!

CourseOther
CuisineAmerican, Asian, Belgian, French, Vegetarian
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionCondiment, Garlic, Mayonnaise | Aioli, Miso
Cooking MethodEmulsion
BrewerySierra Nevada

Servings	Prep Time
1 1/2 cup	5 minute

Servings	Prep Time
1 1/2 cup	5 minute

Ingredients

Base Ingredients:

1 each egg, extra large, whole
1 each egg, extra large, yolk
2 tablespoon miso, white
1 tablespoon vinegar, malt
1 teaspoon Sierra Nevada Porter Beer Mustard, or other beer mustard, available here: Porter & Spicy Brown Mustard
1 teaspoon salt, kosher
4 - 6 cloves garlic, roasted, peeled
1 each garlic, clove, peeled

Oil Ingredients:

1/2 cup oil, olive
1/2 cup oil, vegetable

Servings: cup

Units:

Instructions

Food Processor Directions:

In the bowl of a food processor, add the eggs, white miso (or other miso), malt vinegar, beer mustard, salt and garlic (roasted and raw). Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
Taste and White Miso Malt vinegar Mayonnaise; it should be balanced with enough acid to cut part of the richness (as the sauce is rich), with a wonderful pop of umami with a distinctive mayo undertone. Transfer the finish mayo to a 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).
If the mayonnaise breaks (broken sauce), don't throw it away and start over. Simply pour the contents of the food processor bowl into a measuring pitcher. Add a whole egg to the bowl and turn on the blade. Slowly re-add the ingredients from the pitcher and the emulsification with restart.

Blender Directions:

In the pitcher of a blender, add the eggs, white miso (or other miso style), beer mustard, malt vinegar, salt and garlic (roasted and raw). Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the pitcher might need to be scraped down with a rubber spatula, depending on the size/brand of your blender.
Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the blender on to a low speed and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.

The old Bowl & Whisk Directions: (AKA Old School):

In a medium sized metal bowl, add the eggs, white miso (or other miso style), malt vinegar, beer mustard, salt and garlic (roasted and raw), minced.
There are a few different approaches to make adding the oil, while whisking the bowl, a critical technique in initializing the emulsification. . The "I wish I had a third hand," thought rolls through your mind... To help stabilize the bowl, take a clean dish towel and unfold it to a large rectangle. Take the opposite corners, one in both hands and flip it over to spin the towel into a rope. tie the two ends together loosely to make a ring. Set it on the work space and place your bowl in the center. This will stabilize the bowl from rocking.
Another trick is to whisk only the bottom of the bowl. The more pressure on the side of the bowl will cause the bowl to rock, making it harder to get clean whisks through the mixture, when more oil can pool (if pouring the oil to fast).
The last trick is to get another person (family member, friend, room mate, significant other) to hold the bowl.
Measure out the two oils and have ready. Whisking the egg mixture, slowly, in a very fine stream, add the oil to the center of the bowl, Keep whisking as fast as you can, watching the egg mixture dissolve the oil into itself. The mixture will start to thicken the last 1/4 cup of oil. Extra large egg yolks can emulsify up to 1/2 cup of oil, per yolk. This is also when the mayonnaise will be the right consistency. The mayonnaise is done when the whisk leaves a trail of where the whisk was, like a thick custard. Using a spatula, transfer the finished mayo to a pint Mason jar (or other seal-able container with a 1 1/2 cup size) and seal with a lid. The mayo will thicken slightly more, once refrigerated.