I serve this awesome, unbelievably delicious, cross-cultural condiment with my Asian Crab Cakes. It is, however, wonderful with all kinds of fish.
1 tbsp (15 mL) white miso paste
1 tsp (5 mL) lemon juice
1 clove garlic, pressed or minced
1/2 cup (125 mL) mayonnaise
In small bowl, mash together miso, lemon juice and garlic with fork, until smooth. Add mayonnaise. Combine with fork.
Makes 1/2 cup (125 mL).
- You can prepare this with store-bought mayonnaise. (Use full-fat mayo. The “lite” kind will turn watery in this mixture.) However, homemade mayonnaise is a way better choice. I use fabulous foolproof Minute Mayo, but sticklers may prefer to start with French Mayonnaise. (How to make the best homemade mayonnaise and aioli: Presto! Mayo in a Minute.)
W is for White Miso: The darker the miso, the stronger the taste. White miso (actually golden-hued) is the mildest type.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL