miso mayo

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.


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