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