1/2 cup extra virgin olive oil 1/2 cup flaxseed oil 1/4 cup lemon juice 1/4 cup white or yellow miso 3 cloves garlic -minced or pressed 1 1/2 teaspoons ginger root -grated 1/2 teaspoon shoyu or tamari more to taste 1/2 cup water (optional) ground pepper toss all the ingredients except the olive and flax oils into a blender. blend for half a minute or so till mixed. here is the tricky part: combine oils into a measuring cup (a glass pyrex with a lip for pouring works best), turn the blender on low and slowly remove the lid, from a distance of 8-12 inches slowly pour the oils into the blender and finally secure the lid and continue blending while bumping the speed up to high. to get a truer mayonnaise consistency you’ll need to blend for a few minutes. pour into a pint mason jar, cap and refrigerate. variation leave 1 cup worth of miso mayo in the blender, add 1/4 cup of water (or more) and blend. use this thinner version as a dressing for salad or pasta ideas for meals slap some on your next sandwich add a dollop on top of a bowl of black beans or soup avocado, clover sprouts, red pepper and a dollop |
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