White Miso Malt Vinegar MayonnaiseWhy make mayonnaise when it is so easily available?

First, you know what actually goes into it.  I still question the fact that you can buy a ‘fat-free’ and ‘no cholesterol’ mayonnaise.  How is this possible?  Mayonnaise is egg yolks and oil.  Plain and simple.  Fat and cholesterol.  You have to try this White Miso Malt Vinegar Mayonnaise!  The time it takes to make mayo from start to finish, including washing the dishes is faster than it takes to go to the market & back…  Plus you most likely have eggs and oil in your home.

Mayonnaise is eggs and oil (along with some flavorings like mustard or lemon), mixed together with the technique of emulsification.  The oil is slowly added to egg yolks, that is being mixed with a whisk or blades in a machine.  This binding the oil molecule with a fat molecule is what makes a mayonnaise what it is. The pillowy, mousse-like texture, which is silky smooth, coats the palate with fat (and flavor).  Knowing the technique is a culinary building block and how you season this sauce will set it apart from the rest.  Using this as a base ingredient, it why you need to make this recipe.  Think about adding this White Miso Malt Vinegar Mayonnaise with its umami-rich essence to a potato salad, a spread for a killer sandwich, or as a base for tartar sauce, to a dip for homemade french fries and a sauce that is so good, I call it my 2k Island Dressing | Sauce.

Experiment with this recipe and use it as a base element for several other recipes that will enhance Beer Cuisine and pairing with beer!

This Building Block Recipe can be used for the following recipes:

Home Brew Chef Sean Z. Paxton
2K Island Dressing
Asian "Fry Sauce"
Asian Fry Sauce 2.0
Avocado Cilantro IPA Aioli
Beermustardnaise
Black Garlic White Miso Malt Vinegar Mayonnaise
Cajun IPA Remoulade Sauce
Hatch Green Chili Mayonnaise
Hatch Green Chili Mayonnaise
Horseradish Ale Sauce by Home Brew Chef
Horseradish Ale Sauce
Mole Aioli
New Mayonnaise | Aioli
Oaxacan Secret Sauce
Roasted Garlic White Miso Malt Vinegar Aioli
Smoked Paprika Caramelized Onion Mayonnaise
Smoked Paprika Caramelized Onion Mayonnaise
Tartar Sauce
Tartar Sauce
Thai Green Curry Aioli
Home Brew Chef Sean Z. Paxton
Westmalle Tripel Aioli
White Miso Malt Vinegar Mayonnaise
White Miso Malt Vinegar Mayonnaise
White Miso Roasted Salmon Filet Topped with Crab
XO White Miso Mayonnaise

 

White Miso Malt Vinegar Mayonnaise
White Miso Malt Vinegar Mayonnaise
Votes: 3
Rating: 5
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Rate this recipe!
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My favorite mayonnaise, as this version packs an extra umami punch.
Servings Prep Time
1 1/2 cup 5 minute
Servings Prep Time
1 1/2 cup 5 minute
White Miso Malt Vinegar Mayonnaise
White Miso Malt Vinegar Mayonnaise
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
My favorite mayonnaise, as this version packs an extra umami punch.
Servings Prep Time
1 1/2 cup 5 minute
Servings Prep Time
1 1/2 cup 5 minute
Ingredients
Base Ingredients:
Oil Ingredients:
Servings: cup
Units:
Instructions
Food Processor Directions:
  • In the bowl of a food processor, add the eggs, white miso (or other miso), malt vinegar, salt and garlic. 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.
    White Miso Malt Vinegar Mayonnaise
  • Taste the 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).
Blender Directions:
  • In the pitcher of a blender, add the eggs, white miso (or other miso style), malt vinegar, salt and garlic. 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.
    White Miso Malt Vinegar Mayonnaise
  • 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 white miso (or other miso style), malt vinegar, salt and garlic. Whisk to create a paste like consistency.
  • 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.
How to fix a broken emulsion:
  • 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 will restart.
Recipe Notes

Try using this recipe in:

Tuna Fish Salad

Deviled Eggs

Salad Dressings

 

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